How to make Black-Eyed Peas With Chard

Black-eyed peas, or goats beans, legumes, is a subspecies of the cowpea, grown around the world for the medium size, edible bean, where they appear in numerous dishes in many countries, but their use has spread throughout the world. The small peas, often served over rice, are a mainstay of cooking in the soups and stews of the southeastern United States.
Black eyed peas is considered nutritious with about 23% protein content, fat content of 1.3%, 1.8% fiber, Carbohydrate levels of 67% and a water content of 8-9%. As in most nuts, complements the amino acid profile of cereal grains. It also contains nictinic acid, vitamin A, B1, B2 and C; and a source of calcium and folic acid.
Black eyed peas can be eaten as a main dish but also as a salad to accompany other dishes. Salad is a dish that usually consisting of a mixture of small pieces of food, which can be mixed with sauces or salad dressings. They are usually served cold. Salad may contain vegetables, fruits, cheeses, cooked meats, eggs, whole grains and nuts. And in this recipe we will make Black-Eyed Peas with Chard. Trust me, the combine of black eyed peas and chard will make you happy and luck.

Ingredients :
4 cups water
1 sprig fresh rosemary
2 bay leaves
2 small onions, peeled
3 tablespoons extra virgin
California olive oil
1 teaspoon freshly ground pepper
1 Teaspoon Kosher or coarse salt.
1 24-ounce can black-eyed peas, rinsed and drained
6 large stalks of chard, chopped, including the stems. Collard or turnip greens can be substituted but the stems should be removed.
Direction :
1. In a large pot put the water and add the rosemary, bay leaves, onions, olive oil, salt, and pepper.
2. Bring to a boil, reduce the heat to low, and simmer to produce a flavorful broth, about 40 minutes. Remove the rosemary and bay leaves.
3. Add the chard to the pot, and simmer until tender, about 15 minutes.
4. Strain, reserving 1 cup of the liquid. Return the liquid and the greens to the pot and stir in the black-eyed peas. Canned peas are soft, so be careful not to crush them.
5. Season with salt and pepper.
6. Serve over rice.

Happy cooking and enjoy it.