This is my contribution for St-Patrick’s day (it is green!). I am too busy this week to create something more elaborate. It would (I am sure) please my friend and neighbor in Dallas, Mary, who is of Irish descent, and loves to drop by to sample my cooking. It is a a typical homestyle dish in Lebanon and is usually flavored with the addition of cilantro and garlic “pesto”. If you have some already made in the freezer, you will save a few minutes of prepping. The swiss chard can of course be replaced by the latest darling of the food scene, kale (or some other green like spinach).
- 1 1/2 cups of blackeyed peas, soaked overnight, drained and cooked in plenty of water or 2 cans drained and rinsed under tap water.
- 1/3 cup olive oil
- 1 large onion, chopped
- 1 bunch Swiss chard, cut into thin ribbons (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)
- 1 bunch cilantro, washed, drained and chopped (leaves only)
- 1 tablespoon mashed garlic
- salt, to taste
- 1/2 teaspoon allspice or pepper
- 1 lemon, cut into quarters
- Heat the oil in a large pot and fry the onion till translucent (cover the pot to speed-up this process). Add the garlic and cilantro and fry for 5 seconds, stirring with a wooden spoon. Add the chard and beans and about 1 cup of water and simmer gently until the chard has wilted and softened, keeping the pot half covered.
2. Serve with the lemon quarters to squeeze over the stew.
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