Recipe: Swiss Chard and Black-Eyed Peas (using white wine and tomatoes)

SWISS CHARD AND BLACK-EYED PEAS

"This recipe may sound a bit strange, but it really does taste pretty good."

1 1/2 pound Swiss chard (1 bunch from the store)
1 (14 1/2 oz) can chopped tomatoes
3 large cloves garlic, minced
1/2 cup white wine
1 tablespoon brown sugar
1 teaspoon mustard seeds
1 (14 oz) can black-eyed peas, rinsed and drained
2 teaspoons fresh lime juice
Pinch of ground red pepper (optional)

Wash and drain chard. Cut off stalks and cut into 1-inch pieces; set aside. Chop leaves and set aside.

Simmer tomatoes, garlic, wine, brown sugar, mustard seeds and chopped chard stalks in covered saucepan for 20 minutes.

After 20 minutes of cooking, add black-eyed peas and chopped chard leaves. Cover and cook about 10 minutes, or until chard is wilted and tender.

Add lime juice and ground red pepper just before serving.

From: Nancy/CA - 01-02-97