Black Eyed Peas and Swiss Chard

13 May

This recipe is easy to make and taste better than it looks. The original recipe comes from the Post Punk Kitchen. This is a great dish to serve to meat-eaters for Meatless Monday or maybe you’re just trying to cut back on eating meat every single day? Either way it’s a great, tasty and a satisfying dish. It’s also a great way to get a different type of green veggie in! This recipe makes any green taste good!  I didn’t follow the recipe exactly. I used what I had in my kitchen. She serves it with mashed sweet potatoes and apples. I just sliced and baked my sweet potatoes. Kept it quick and simple.


swiss chard


sauteed onions and garlic


pour in vegetable stock


add tomato sauce


liquid smoke


I added a little vegan worcestershire sauce


sweet potatoes


black eyed peas and swiss chard with rice!

1 teaspoon olive oil
1 small onion, diced small
2 cloves garlic, minced
1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound)
1/4 cup water
1/4 teaspoon salt
2 15 oz cans black eyed peas, rinsed and drained
1 cup tomato sauce
1/2 cup veg broth
1 tablespoon hot sauce
1/4 teaspoon liquid smoke

Preheat a 4 quart pot over medium heat. Saute the onion in the oil until translucent, about 5 minutes. Add more olive oil if needed. Add the garlic and saute a minute more. Add the greens, 1/4 cup of vegetable stock and salt. Cover the pot and cook the greens down for about 10 minutes, stirring occasionally. Add black eyed peas, tomato sauce and broth and thoroughly mix. Cover pot and cook for about 5 minutes, stirring occasionally.

Add hot sauce and liquid smoke, then use a potato masher to mash some of the beans, about 1/4 of them, to thicken the sauce. Cook for about 5 more minutes uncovered. Taste for salt and seasoning. You may want to add more hot sauce.

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