Prep 5 mins Cook 13 mins Eat 18 mins
Ring in the New Year with some black-eyed peas and you will have good luck the rest of the year. That’s the legend known throughout the South. Whether it’s true or not, black-eyed peas are a delicious and nutritious start to your new year and here’s how you can have them Fresh Food in a Flash style…in only 18 minutes!
Black-eyed peas don’t have to be just for New Year’s Day and I think of ham as a more healthful alternative than bacon to get that smoky flavor. Of course, you can leave out the ham and go vegetarian if that’s your thing. I added some fresh Swiss chard and loved this dish from the minute I tasted it.
My garden, thanks to some Southern California rain (finally!), is giving back with these beautiful Swiss Chard stalks and Italian parsley. My inspiration for this dish. I love swiss chard. It has a rich creamy flavor unlike other greens. I say, add as much as can fit in your pan, since it shrinks and you will wish you had more.
I’m ready to brush off the rich dishes from the holidays in favor of more delicious “good for you” meals. I’ve socked away most of the holiday ham leftovers in my freezer, but I used the last bit of ham in this dish with the black-eyed peas that were given to me by Melissa’s Produce.
You could boil up some dried black-eyed peas in about an hour or you can open two packages of Melissa’s steamed blackeyed peas. The texture is semi-firm and buttery – not as mushy as the canned variety – with only salt and natural flavors added.
The swiss chard is such a complement to the buttery black-eyed peas and the smoky taste from the ham. Don’t add any salt to this dish. Both the ham and the black-eyed peas have plenty of salt in them. But do add lots of grindings of freshly ground black pepper.
In 18 minutes you can have a fresh dish of something healthy on your table – in a Flash…and if that’s not one of your New Year’s resolutions, maybe it ought to be. Visit us again for more Fresh Food in a Flash ideas.
Black-Eyed Peas with Ham and Swiss Chard
1 bunch Swiss chard, destalked and chopped (about 8 cups)
2 11-oz packages black-eyed peas
2 Tablespoons olive oil (optional)
1 cup ham, diced
1/2 large onion, diced
2 cloves garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon red wine vinegar
1 pinch black pepper to taste
2 Tablespoons Italian parsley, chopped
1. Remove leaves from Swiss chard stems. Chop stems into 1/4″ pieces. Drain black-eyed peas in a strainer and rinse.
2. Cook ham, onion and chopped Swiss chard stems in a skillet on medium heat until onion is translucent, about 8 minutes. Drizzle in olive oil if necessary to prevent from sticking.
3. Stir in minced garlic, then add black-eyed peas, Swiss chard leaves, vinegars and stir. Heat for about 5 minutes or until warmed through and Swiss chard leaves just begin to wilt. Add fresh ground pepper to taste and garnish with parsley. Serve while still warm.
Servings: 4, 236 calories per serving