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Print this Recipe    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.

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