Cajun Black Eyed Peas and Rainbow Chard

Prep: really not too bad
Time: half hour!
Taste: SO SO SO GOOD
From: a variation on "vegan gumbo" (previous post)
Note: this variation is much easier and very tasty

I have made a lot of black eyed pea recipes in the last year... and this is by far the best. I've made them with spinach (not great) and kale (ok but a little tough). Chard is the way to go!!

Ingredients:

1 small cooking onion, chopped

2 teaspoons of cajun spice (I use McCormick's)

1 tablespoon of tamari or soy sauce (I use gluten free soy sauce)

8 ounces of frozen black eyed peas

1 bunch of swiss chard, de-stemmed and ripped into pieces

Directions:

In a medium pot (that has a lid!), sauté onion. I use just water- it's still good, I promise.

After 5 or so minutes, add the cajun spice and soy sauce. Stir constantly to avoid burning! After 2 or so minutes, add the black eyed peas. At this point I usually add a very small amount of water- 1/4 cup- to loosen up the onions.

Stir a minute or two, and then add half the chard. Reduce heat and cover for 5-10 minutes.

Remove cover, stir, and add the rest of the chard. Cover for 5-10 minutes. 

Stir! Is it done? If not keep simmering.

Here's a random tip: sometimes when I make this, the greens get all bunched together and don't incorporate well with the beans..... so..... I take kitchen scissors and cut up the chunks in the pot. It's vey fun. Try it! Then the greens will be smaller and more bite size, and mix in well with the black eyed peas.

Enjoy!