Thursday, June 20, 2013

Swiss Chard and Split Peas

Yes, it was more fun with leafy greens in the kitchen this week. This time my inspiration came from a bunch of gorgeous white-stemmed Swiss chard from Holbrook Farm.

You know before I met kale, I met Swiss chard. While kale might have stolen the public spotlight, I think Swiss chard deserves a chance to shine too.

Like kale, it's low in fat and cholesterol, but an excellent source of fiber and iron. Besides calcium and vitamins A and C, it's also chock full of vitamins E, K and B6, thiamin, folate, riboflavin, magnesium, manganese and potassium. See it's a "powerhouse" of nutrition too. Plus, it's leaves are more mild and tender than kale. So, hey, if kale isn't your thing, maybe give Swiss chard a try.


Swiss Chard and Split Peas
Serves 2 as a main course

Ingredients
  • 1 cup dried yellow split peas
  • 3 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 bunch Swiss Chard, stems removed, both leaves and stems chopped
  • 1/2 medium onion, sliced
  • 1 garlic clove, minced
  • 1/4 teaspoon smoked Spanish paprika (via MySpiceSage)
  • 1/4 teaspoon Applewood smoked sea salt (via MySpiceSage)
  • Pinch black pepper
Directions
  1. Rinse the dried split peas and pour into a pot with the water.
  2. Bring it all to a boil, then cover and simmer until the peas are tender but not mushy, about 30 minutes.
  3. When the peas are cooked, drain and set aside.
  4. In a large saute pan heat the olive oil over medium high heat.
  5. Add the sliced onion and saute until translucent.
  6. Add the minced garlic and cook until lightly golden.
  7. Toss in the chopped chard stems and cook until just tender.
  8. Add the chard leaves and continue to cook until wilted, 2-3 minutes.
  9. Pour in the cooked split peas.
  10. Season with paprika, Applewood smoked sea salt and black pepper.
  11. Mix everything around in the pan until well combined and the peas are fully reheated.
  12. Divide between two bowls and serve.
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