1 pound Swiss chard
4 Hungarian yellow wax peppers (or 1 sweet red pepper), roughly chopped
1 1/2 cups dried black-eyed peas
1 teaspoon olive oil
2 medium leeks, finely chopped
1 1/2 tablespoons tomato paste
2 garlic cloves, minced
2 ½-3 cups fat-free, less-sodium chicken broth
1 cup (4 ounces) shredded/chopped cheddar cheese
1 tablespoon chopped fresh oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup fresh lemon juice
1. Wash chard thoroughly. Remove stems, chop. Roughly chop leaves and set aside.
2. Place peas in a large Dutch oven (thick-bottomed pot); cover with water to 2 inches above beans. Bring to boil; cook 5 minutes. Drain peas; set aside. Wipe pan with a paper towel.
3. Heat oil in pan over medium-high. Add chard stems, sauté 3 min. Add leeks and peppers, saute 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring constantly. Stir in peas and broth, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until peas are tender. Stir in cheese, chard leaves, oregano, salt, and pepper; cover and cook 2 minutes. Stir in lemon juice.
4. Serve over brown rice
8 servings (serving size: 1/2 cup)
Kale or spinach can be substituted for the chard, although you will lose the crunch of the chard stems.