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Swiss chard with black-eyed peas

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Ingredients for 4 servings:

  • 100 g beans, black-eyed peas
  • 4 leaves chard, large without stem
  • 1 onion(s)
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp coriander, ground
  • 3 tbsp olive oil
  • ½ lemon(s), juice
  • Salt

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Soak the black beans in water overnight, then boil them for about 45 minutes until tender. Wash and finely chop the chard leaves, blanch them in boiling salted water, and then squeeze the water out of the leaves. Mix the chopped leaves with the diced onion and garlic cloves. Add the cooked black-eyed peas and season with the remaining ingredients. Serve lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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