Yes, it was more fun with leafy greens in the kitchen this week. This time my inspiration came from a bunch of gorgeous white-stemmed Swiss chard from Holbrook Farm.
You know before I met kale, I met Swiss chard. While kale might have stolen the public spotlight, I think Swiss chard deserves a chance to shine too.
Like kale, it’s low in fat and cholesterol, but an excellent source of fiber and iron. Besides calcium and vitamins A and C, it’s also chock full of vitamins E, K and B6, thiamin, folate, riboflavin, magnesium, manganese and potassium. See it’s a “powerhouse” of nutrition too. Plus, it’s leaves are more mild and tender than kale. So, hey, if kale isn’t your thing, maybe give Swiss chard a try.
Swiss Chard and Split Peas
Serves 2 as a main course
Ingredients
- 1 cup dried yellow split peas
- 3 cups water
- 2 tablespoons extra virgin olive oil
- 1 bunch Swiss Chard, stems removed, both leaves and stems chopped
- 1/2 medium onion, sliced
- 1 garlic clove, minced
- 1/4 teaspoon smoked Spanish paprika (via MySpiceSage)
- 1/4 teaspoon Applewood smoked sea salt (via MySpiceSage)
- Pinch black pepper
Directions
- Rinse the dried split peas and pour into a pot with the water.
- Bring it all to a boil, then cover and simmer until the peas are tender but not mushy, about 30 minutes.
- When the peas are cooked, drain and set aside.
- In a large saute pan heat the olive oil over medium high heat.
- Add the sliced onion and saute until translucent.
- Add the minced garlic and cook until lightly golden.
- Toss in the chopped chard stems and cook until just tender.
- Add the chard leaves and continue to cook until wilted, 2-3 minutes.
- Pour in the cooked split peas.
- Season with paprika, Applewood smoked sea salt and black pepper.
- Mix everything around in the pan until well combined and the peas are fully reheated.
- Divide between two bowls and serve.