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Swiss Chard with black eyed peas
Swiss Chard with black eyed peas

Before you jump to Swiss Chard with black eyed peas recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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If you want to see results, it is definitely not essential to drastically alter your eating habits. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. As you get accustomed to the taste of these foods, you will discover that you’re eating more healthily than you used to. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate previously.

Evidently, it’s not at all difficult to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to swiss chard with black eyed peas recipe. You can cook swiss chard with black eyed peas using 9 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to cook Swiss Chard with black eyed peas:
  1. Take small bunches of swiss chard. ( almost 5 cups of minced swiss
  2. Provide black eyed peas
  3. Take olive oil
  4. Prepare garlic gloves (minced)
  5. Prepare diced onions
  6. Get Salt
  7. Use chilli powder (optional)
  8. Provide green fresh coriander
  9. Get juice of one lemon
Instructions to make Swiss Chard with black eyed peas:
  1. Wash the swiss chard very well, and drain it.
  2. Chop the stalks and the leaves into thin slices.
  3. In a pot boil the swiss chard till it becomes tender.
  4. Remove it from the heat, and drain it.
  5. Boil the black eyed peas in water (soaked overnight).
  6. In a large pot, heat the oil and fry the onion till it becomes translucent.
  7. Add the garlic, chilli powder (if used), and chopped green coriander.
  8. After it is well cooked, keep aside quarter of the quantity to add it later for garnishing.
  9. Add the chard and the beans to the pot and around one cup of water
  10. Simmer gently until the chard has wilted and softened.
  11. Put the garnish on top of the plate and serve it with lemon and pita bread.
  12. Notes: usually we cook the white swiss chard - * the traditional way is to separate stalks from the leaves and cut each separately then boil the stalks till tender and add back to the stew. - * You may first boil the black eyed peas until it is half cooked, then add the chard and boil it all together in the same pot. - * don't turn off the stove until the water is fully evaporated.
  13. Made by: Samah Baroudi

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