Dust off the ol’ crock pot – it’s winter, and now making dinner is even easier. Fresh chard is in season, so I am always looking for easy ways to good it up, in order to take advantage of it’s nutritional goodness..and have my child eat it. Always a tricky feat. Here’s an easy, and kid-tested recipe for Black Eyed Peas & Chard Stew – a nod to my relatives in the Deep South, y’all!
You will need:
- 1 pound dried black-eyed peas
- 1 cup chopped onion (white or yellow)
- 2 to 3 cloves garlic, minced
- 1 cup chopped carrots
- One healthy bunch of chard, clean leaves, de-stem and chop up leaves coarsely.
- 1 teaspons dried thyme
- 1 teaspons dried oregano
- 1/4 teaspoon cayenne
- 1 box of veggie broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon seasoned pepper blend, or to taste
Take out the crockpot, and put in the washed dried black eyed peas. Next add the box of veggie broth. Add the chopped onion and garlic. Turn the crock pot on high, and walk away. After about 5 hours or so, add the carrots and chard, and herbs. If you have fresh thyme, go for it! Use your creative herb license here to add whatever you’d like – you really can’t mess this one up. After about another hour, everything will be done. I usually set it to low until we are ready to eat. Kid Tip – Serve with grated cheddar cheese on top. I love to serve this with Tabasco or other hot pepper sauce. Yummy and warms the belly and soul! Easy, Easy!
