Best 2 Black Eyed Peas With Chard And Green Herb Smash Recipes
Indulge in a culinary symphony of flavors with this delectable Black-Eyed Peas with Chard and Green Herb Smash. This wholesome dish combines the goodness of protein-rich black-eyed peas, vibrant chard, and a refreshing green herb smash. Experience a delightful symphony of textures and flavors in every bite.
Savor the smoky, earthy notes of the black-eyed peas, perfectly complemented by the tender and slightly bitter chard. The green herb smash, prepared with a blend of parsley, cilantro, mint, and basil, adds a refreshing pop of flavor and aroma. Together, these ingredients create a dish that is both satisfying and invigorating.
This recipe is not only delicious but also incredibly versatile. You'll find variations to suit different dietary preferences, including a vegan option that replaces the feta cheese with nutritional yeast. Explore the possibilities of adding sautéed mushrooms or crispy shallots for an extra layer of umami and texture.
Whether you're a seasoned cook or just starting your culinary journey, this Black-Eyed Peas with Chard and Green Herb Smash is sure to impress. Its vibrant colors, enticing aromas, and delicious flavors will leave you craving for more. So gather your ingredients and embark on a culinary adventure that will tantalize your taste buds.
SWISS CHARD WITH BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.
BLACK-EYED PEAS WITH COLLARD GREENS
Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
Provided by Martha Rose Shulman
Categories one pot
Time 1h30m
Yield Serves six
Number Of Ingredients 11
Steps:
- Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
- Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
- Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 3 grams
Tips:
- Start by soaking your black-eyed peas overnight to reduce cooking time. You can also use canned black-eyed peas if you're short on time.
- If you don't have Swiss chard, you can substitute another leafy green like spinach or kale.
- For a vegan version of this dish, omit the butter and use olive oil instead.
- To make the green herb smash, simply combine fresh herbs like basil, parsley, cilantro, and mint with olive oil and salt in a food processor or blender until smooth.
- Serve the black-eyed peas with rice, quinoa, or crusty bread.
Conclusion:
This black-eyed peas with chard and green herb smash is a delicious and healthy dish that's perfect for a weeknight meal. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!
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