Had I the fore-thought I would have bought dried peas and soaked them overnight, then cooked them off before beginning this dish. Because I didn’t, I used canned peas, but fresh-cooked are always the better option. This is a great dish which can be eaten as a vegetarian main course (as the beans offer about 12 grams of protein), or as a flavorful side to something meaty.


  • 1 cup black-eyed peas, drained and rinsed
  • 3/4 cup vegetable stock, divided
  • 1 cup chopped red onion
  • 2 cloves garlic, chopped
  • 1 bunch Swiss chard, stems and leaves sliced separately, divided
  • 1/4 teaspoon crushed red pepper


  • Heat 1/2 cup stock to a simmer in a large skillet over medium-high heat
  • Add onion, garlic and chard stems and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes
  • Add the chard leaves, black-eyed peas, crushed red pepper, and remaining 1/4 cup stock and cook over medium heat, covered, for about 3 minutes

We served this with some pork tenderloin that was seared in balsamic vinegar and fresh rosemary; the combination was quite lovely.

Inspired by this recipe on Whole Foods’ site.