Vegetarian: Swiss Chard by Recipe Cottage

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	Swiss Chard

		Swiss Chard and Black-eyed Peas Serves 6 to 8. 1 pound dried black-eyed peas 2 pounds Swiss chard 4 tablespoons olive oil 2 onions, chopped 2 cloves garlic, mashed 1/4 teaspoon crushed red pepper 1/4 teaspoon allspice 1/2 cup raisins 1 cup black olives, pitted and halved salt Cook black-eyed peas according to basic directions. Drain and reserve 1 cup broth. Wash and cut Swiss chard in 3-inch pieces and set aside. In a large saucepan, heat olive oil and saut\xe9 onions and garlic, with red pepper and allspice, until onion is lightly browned. Add 1 cup reserved black-eyed pea broth, raisins and Swiss chard. Bring to a boil, reduce heat, and simmer a few minutes until Swiss chard is cooked. Add olives, black-eyed peas and salt. Bring to a boil again, lower heat and simmer 5 minutes to allow flavors to blend. Serve with whole wheat bread, beet salad and rice pudding.