God's Love We Deliver
166 Avenue of the Americas
New York, NY 10013
1 cup dried black-eyed peas
3/4 cup low-sodium vegetable broth, divided
1 cup chopped red onion
2 cloves garlic, finely chopped
1 bunch Swiss chard, stems and leaves sliced separately, divided
1/4 teaspoon crushed red chili pepper
1. Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.
2. Transfer peas to a medium pot. Add 3 cups water and bring to a boil. Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. Drain well.
3. Heat 1/2 cup broth to a simmer in a large skillet over medium-high heat. Add onion, garlic and chard stems and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
4. Reduce heat to medium-low, cover and cook 5 minutes more. Add chard leaves, cooked peas, pepper, and remaining 1/4 cup broth and cook over medium heat, covered, 3 minutes.
5. Uncover and cook 1 to 2 minutes more or until chard is wilted and peas are heated through.
Per Serving: 180 calories (5 from fat), 1g total fat, 220mg sodium, 33g carbohydrates, (7 g dietary fiber, 6g sugar), 12g protein.
Recipe courtesy of Whole Foods Market.
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