Simple Measure

One day in Vermont Erin had me over for a dinner of chard, tomatoes, black-eyed peas and grits. This seemed to me a highly experimental dish, considering that out of all of its components I had only ever eaten the tomatoes. Also, a dinner served without pasta, rice, or some other recognizable starch just seemed heretical.

Sometimes it makes me laugh when I remember those days when Erin and I were first learning about what good food can taste like. Erin was always challenging my expectations at the dinner table. New spices, strange vegetables, and an overabundant (or shall I say heavy-handed) love for hot sauce, she was always busy in her kitchen exploring new ways to eat, and sharing her findings with me. Erin really was the girl who was determined to learn about how to eat wisely and healthily.

So in the spirit of those old days when eating chard was a revelation, I adapted this creation of Erin’s to suit my own tastes.

Thanks, Erin.

Chard with Tomatoes and Black-Eyed Peas

Serves 4

Like I said, this isn’t a fancy dish. But I love the taste of oomphed up tomatoes marrying with the velvety chard. Use dried black-eyed peas if you can. Their texture and flavor are very satisfying in this dish.

1 bunch chard, torn and rinsed

1 onion, roughly chopped

1 cup black-eyed peas, soaked overnight and rinsed

1 can Muir Glen diced tomatoes

2 cloves garlic, minced

1 Tbs olive oil

1 Tsp cumin

1Tsp red wine vinegar

dash of hot sauce (I like Cholula)

S + P

Bring 4 cups of water, black-eyed peas, and onion to boil. Let simmer 45 minutes to an hour. Beans are done when they are tender and retain their shape. Cooked too long and they become mushy. Drain beans and remove onion. Set aside.

In a large saute pan heat olive oil and garlic. Let cook for a minute, then add the tomatoes (juice too), cumin, red wine vinegar, hot sauce, S + P. Bring to a simmer. When the broth has reduced a bit, about 5 minutes, add the black-eyed peas and chard. Let the chard cook down until it is tender but still retains a good bright color. Serve.
I like to eat this the way it is, but Jereme prefers to ladle a helping onto a plate of rice. Either way, enjoy!