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.
SYLVIA'S BLACK-EYED PEA SALAD
Provided by Food Network
Time 8h15m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.
- In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors t
BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the first 6 ingredients in a bowl.
- In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
- Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.
LOUVIA ME LAHANA(WARM BLACK-EYED PEA AND SWISS CHARD SALAD)
Adapted from the Foods of the Greek Islands. Posted for ZWT6. From Cyprus. To substitute canned black-eyed peas, drain a 16-ounce can and combine with chard and 1 1/2 cups vegetable broth.
Provided by Chocolatl
Categories Chard
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place peas in a medium saucepan.
- Add enough water to cover by 2".
- Bring to a boil.
- Cook for 5 minutes.
- Drain.
- Add fresh water to cover.
- Bring to a boil.
- Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender.
- Check often and add more water if needed.
- Add chard stems and salt.
- Simmer for 4 minutes more.
- There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce.
- Add chard leaves and cook for 2 minutes more, or until wilted.
- Add lemon juice.
- Stir and remove from heat.
- Drizzle with oil and sprinkle with pepper.
- Serve in warm bowls, sprinkled with oregano.
HOT SWISS CHARD SALAD
Steps:
- Marinate garlic clove in oil for 1 hour.
- Remove garlic. Wash, dry and tear chard into bite-size pieces (remove stems). Just before serving, heat oil, vinegar, salt and pepper, stirring occasionally.
- Pour over chard.
- Toss until well coated.
- Sprinkle with eggs and bacon.
- Toss lightly.
- Garnish with hard-cooked egg slices, if desired.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 928.6, Fat 93, SaturatedFat 15.9, Cholesterol 344.6, Sodium 1172.6, Carbohydrate 7.2, Fiber 2.1, Sugar 2.5, Protein 16.4
CHARD SALAD MOROCCO
Paprika, cumin and lemon juice dress a chard salad that's delicious and nutritious. This recipe appeared in Gourmet so long ago that it's not even on Epicurious.
Provided by fluffernutter
Categories Chard
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil the chard in salted water until tough stems can be pierced with a fork. Drain, pressing on the chard to squeeze out water.
- Heat the oil in a large skillet and saute the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt and pepper to taste and mix well.
- Cook for 5 minutes, stirring occasionally. Let cool. Serve at room temperature or chilled.
Nutrition Facts : Calories 106.2, Fat 7.6, SaturatedFat 1, Sodium 366, Carbohydrate 9, Fiber 3.5, Sugar 2.3, Protein 3.7
LOUVIA (BLACK - EYED PEAS STEW)
I love black eyed peas, they are so good for a low cholesterol diet. Posted for ZWT III, North Africa, Egyptian.
Provided by katia
Categories Stew
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Wash the peas and boil them in a pot with water and salt for 45 minutes. Drain them.
- In another pot put the olive oil and the onion. Stir and cook for 2-3 minutes. Then add the garlic, the tomatoes, the tomato paste, the parsley and the dill. Let them cook in medium hear for 30 minutes. Add some salt.
- Add the peas to the sauce, mix and cook in low heat for 15 minutes.
Nutrition Facts : Calories 474.3, Fat 12.4, SaturatedFat 1.9, Sodium 79.1, Carbohydrate 69.6, Fiber 12.6, Sugar 11, Protein 25.3
BLACK-EYED PEA AND BULGUR SALAD
Make and share this Black-Eyed Pea and Bulgur Salad recipe from Food.com.
Provided by Lori in Florida
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the bulgur and water.
- Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
- Fluff the grains.
- Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
- Stir the soaked bulgur into the black-eyed pea mixture.
- Chill the salad for at least 1 hour before serving.
- Serve over a bed of lettuce or stuff into a pita.
Nutrition Facts : Calories 291.9, Fat 8, SaturatedFat 1.2, Sodium 624.2, Carbohydrate 48.4, Fiber 11.4, Sugar 3.2, Protein 10.7
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