Black Eyed Peas With Chard And Kalamata Olives Recipe

Picture this: a cozy dinner night where simplicity meets flavor—I’m talking about a black-eyed peas and Swiss chard medley that’s as comforting as it is delightful. Let’s dive into this hearty, soul-warming dish that’s packed with vibrant ingredients and just enough zest to keep things interesting!

I love crafting dishes that combine hearty ingredients with vibrant flavors, and my Black Eyed Peas with Chard and Kalamata Olives is a perfect example. With the creamy texture of black-eyed peas and the savory richness of Kalamata olives, enhanced by garlic and smoked paprika, this dish is both nourishing and satisfying.

Swiss chard adds a nutritious burst of greens, while a hint of fresh lemon juice brightens the flavors. Perfect for a balanced, delicious meal!

Black Eyed Peas With Chard And Kalamata Olives Recipe Ingredients

• Black-Eyed Peas: High in fiber and protein; adds hearty texture.
• Olive Oil: Contains healthy fats; enhances flavor depth.
• Swiss Chard: Rich in vitamins K, A, and C; adds earthy taste.
• Kalamata Olives: Source of healthy fats; brings salty, tangy notes.
• Smoked Paprika: Adds a smoky, slightly spicy flavor; rich color.

Black Eyed Peas With Chard And Kalamata Olives Recipe Ingredient Quantities

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• 1 cup dried black-eyed peas
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bunch Swiss chard, ribs removed and leaves chopped
• 1 cup vegetable broth
• 1/2 cup Kalamata olives, pitted and halved
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice

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How to Make this Black Eyed Peas With Chard And Kalamata Olives Recipe

1. Rinse the black-eyed peas under cold water. Place them in a bowl, cover with water, and soak overnight. Drain and rinse before using.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the soaked and drained black-eyed peas to the pot. Pour in the vegetable broth and bring to a boil.

5. Reduce the heat to low, cover, and simmer for about 30 minutes or until the peas are tender.

6. While the peas are cooking, prepare the Swiss chard by removing the ribs and chopping the leaves into bite-sized pieces.

7. Once the black-eyed peas are tender, add the chopped Swiss chard to the pot and cook for an additional 5 minutes until wilted.

8. Stir in the Kalamata olives and smoked paprika. Season with salt and pepper to taste.

9. Remove the pot from the heat and stir in the fresh lemon juice.

10. Serve warm as a side dish or a main course. Enjoy!

Black Eyed Peas With Chard And Kalamata Olives Recipe Equipment Needed

1. Colander
2. Large bowl
3. Large pot with lid
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons

FAQ

• Can I use canned black-eyed peas instead of dried? Yes, you can substitute canned black-eyed peas. Use about 2 cups, drained and rinsed. Reduce the cooking time in the recipe since canned peas are already cooked.
• What can I use as a substitute for Swiss chard? You can use spinach or kale as alternatives. Both will work well in this recipe while providing a similar texture and flavor.
• Are there alternatives to Kalamata olives? If Kailmata olives are not available, try using other types of olives like black olives or green olives, as they will also enhance the dish’s flavor.
• Do I need to soak the dried black-eyed peas before cooking? It is recommended to soak the dried black-eyed peas overnight or for at least 6 hours to reduce cooking time and improve texture.
• Can I make this recipe in advance? Yes, you can make this dish a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove before serving.
• Can this recipe be made vegan? This recipe is already vegan, as all the ingredients are plant-based.

Black Eyed Peas With Chard And Kalamata Olives Recipe Substitutions and Variations

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• 1 cup canned black-eyed peas instead of 1 cup dried black-eyed peas
• 1 tablespoon coconut oil instead of 1 tablespoon olive oil
• 1 shallot, chopped instead of 1 medium onion, chopped
• 1 bunch kale, ribs removed and leaves chopped instead of 1 bunch Swiss chard, ribs removed and leaves chopped
• 1/2 teaspoon cayenne pepper instead of 1 teaspoon smoked paprika

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Pro Tips

1. Quick Soak Method If you don’t have time to soak the black-eyed peas overnight, use the quick soak method. Cover them with water in a pot, bring to a boil for 2 minutes, then remove from heat and let them soak for 1 hour.

2. Flavor Layering When sautéing the onions, add a pinch of salt to help release their moisture and enhance sweetness, providing a deeper flavor base for the dish.

3. Chard Stems Don’t discard the Swiss chard ribs. Chop them finely and add them to the pot with the onions to add extra texture and nutrients.

4. Olive Variety Experiment with different varieties of olives, such as Castelvetrano for a milder flavor, to adjust the taste profile of the dish.

5. Acidity Balance Adjust the lemon juice to your taste. Adding it gradually allows you to balance the acidity to your liking, enhancing the overall brightness of the dish.