Black Eyed Peas With Greens
|Vegetable broth||4 Cup (64 tbs)|
|Water||3 Cup (48 tbs)|
|Black eyed peas||2 Cup (32 tbs) (Fresh)|
|Finely chopped red onion||2 Cup (32 tbs)|
|Swiss chard||1 Pound, coarsely chopped to make 6 cups|
|Black pepper||1⁄2 Teaspoon|
|Hot pepper vinegar||1 Tablespoon (Such As Crystal)|
1. Combine first 3 ingredients in a Dutch oven, bring to a boil. Reduce heat, simmer, partially covered, 30 minutes or until tender. Remove from heat.
2. Heat butter in a large skillet over medium-high heat. Add onion, saute 5 minutes. Add Swiss chard and black pepper, saute 3 minutes or until wilted. Stir in vinegar. Add onion mixture to peas, stir well.