Stewed Black-Eyed Peas with Swiss Chard

Name: Stewed Black-Eyed Peas with Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp extra-virgin olive oil; 1 large leek, halved and thinly sliced; 1 celery stalk, halved and finely chopped; 2 garlic cloves, minced; 2-3 tsp finely chopped red chile; 1 bunch Swiss chard, leaves chopped, stems finely chopped; 1 cup strained tomatoes; 2 (15.5-oz) cans black-eyed peas, drained and rinsed; 2 cups vegetable stock; 0.5 cup finely chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 2 tsp grated lemon zest; 2 tsp lemon juice

A one-pot stew of black-eyed peas with leeks, Swiss chard, and tomatoes topped with a bright parsley-garlic-lemon gremolata; the beans bring fiber that supports gut health and helps reduce inflammation.

From The Young Forever Cookbook

Prep: 15 min
Cook: 30 min
Total: 45 min
Yield: 4 servings
Category: Main Course

Nutrition (estimated)

per 1 bowl

Calories: 260 kcal
Protein: 14 g
Fat: 6 g
Carbs: 38 g
Fiber: 11 g
Sugar: 5 g
Sodium: 760 mg

Ingredients

1 tbsp extra-virgin olive oil
1 large leek, halved and thinly sliced
1 celery stalk, halved and finely chopped
2 garlic cloves, minced
2-3 tsp finely chopped red chile
1 bunch Swiss chard, leaves chopped, stems finely chopped
1 cup strained tomatoes
2 (15.5-oz) cans black-eyed peas, drained and rinsed
2 cups vegetable stock
0.5 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
2 tsp grated lemon zest
2 tsp lemon juice

Black-Eyed Peas Swiss Chard

Instructions

Heat olive oil in a large lidded pan over medium. Cook leek and celery about 4 min until soft. Add garlic and chile; cook 1 min. Stir in 1 cup finely chopped chard stems and cook 4 min until tender (save extra stems for another use). Add chard leaves, stir, and cook 2 min until beginning to wilt. Stir in strained tomatoes.
Add black-eyed peas and stock; stir well. Bring to a boil, reduce to a simmer, cover, and cook 15 min. Remove lid and cook 5 min more until slightly thickened.
Gremolata: Stir all ingredients together in a small bowl.
Serve stewed peas in bowls with gremolata on top. Add a scoop of quinoa or brown rice if desired.