Black Eyed Peas With Chard And Green Herb Smash Recipes

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SWISS CHARD WITH BLACK-EYED PEAS



Swiss Chard with Black-Eyed Peas image

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 CHARD AND GREEN HERB SMASH



Black-Eyed Peas With Chard and Green Herb Smash image

This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet of options. Sometimes, I like to top this with tahini for an extra layer of flavor.

Provided by Anna Jones

Categories     Pea     Stew     Soup/Stew     Chard     Cilantro     Walnut     Vegan     Vegetarian     Wheat/Gluten-Free     Dinner

Yield Serves 4

Number Of Ingredients 21

For the peas:
1 leek
1 tablespoon coconut oil or olive oil
2 cloves garlic
A good pinch of chile powder or chopped dried chile
1 (14-ounce/400-g) can black-eyed peas
1 teaspoon vegetable stock powder or 1/2 stock cube
A good grating of nutmeg
1/2 unwaxed lemon
7 ounces/200 g bunch Swiss or rainbow chard
Sea salt and freshly ground pepper
For the herb smash:
A large bunch of cilantro
2 green chiles
2 cloves garlic
1 ounce/30 g shelled walnuts
1 tablespoon runny honey or maple syrup
1 tablespoon good olive oil
Juice of 1/2 a lemon
Sea salt and freshly ground pepper
Rice or flatbreads, to serve (optional)

Steps:

  • Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
  • Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
  • Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
  • Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.

BLACK-EYED PEAS WITH COLLARD GREENS



Black-Eyed Peas with Collard Greens image

Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.

BLACK EYED PEAS WITH HERBS



Black Eyed Peas With Herbs image

As part of the Zaar World Tour I've been in search of international recipes that look and appeal to me. This recipe is from Madhur Jaffrey's International Vegetarian. Though this dish is Syrian variations are common through out the Mediterranean. For a quick dish, you can substitute the dried peas and soaking with 3 1/2 cups of canned of black-eyed peas. If you go that route, try rinsing the beans and using a cup of vegetable broth in lieu of the cooking liquid. Don't let the cooking time scare you off, it's soaking and simmer time that leaves you free to tend to other things. Consider greens and rice as an accompaniment to this dish.

Provided by justcallmetoni

Categories     Beans

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups black-eyed peas, cleaned and picked through
2 tablespoons olive oil
1 dried hot red chili pepper
3 garlic cloves, finely chopped
1 teaspoon dried oregano
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt (omit if you are using canned beans)

Steps:

  • Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander.
  • Return the black-eyed peas to the pot along with 4 ½ cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender.
  • Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat.
  • Serve with rice.

BLACK EYED PEAS WITH HERBS



Black Eyed Peas With Herbs image

This Moroccan dish is adapted from Madhur Jaffrey's World Vegetarian. I serve this stew-like dish over rice for a delicious hearty vegetarian meal.

Provided by ratherbeswimmin

Categories     Moroccan

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups dried black-eyed peas, picked over
2 tablespoons olive oil
1 whole dried hot red chili pepper
3 garlic cloves, minced
2 -3 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon paprika
1 1/2 teaspoons salt

Steps:

  • Wash and drain black-eyed peas.
  • Soak peas overnight in water that covers by 5 inches.
  • Drain peas and discard soaking liquid.
  • In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
  • Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
  • Add the oil to a large skillet and put over medium-high heat.
  • When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
  • Quickly add in the garlic and stir once.
  • Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
  • Stir mixture and bring to a simmer.
  • Simmer gently, uncovered, for 20 minutes.
  • Serve hot.

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