So what would you do when someone gives you about 20 pounds of Swiss chard? Last Friday, I got of a generous gift of Swiss chard from a local framer and I have been cooking ever since. So, you will be getting several easy Swiss chard recipes. Today I will be making Swiss chard and black-eye peas bulgur pilaf. This pilaf gives you complete protein, it is full nutrients, it is high in fiber, it is easy to make and it tastes great.Black-eyed peas and rice are thought to bring good luck when eaten on New Year's Day so let us have some for good luck and good health.
Swiss chard and black-eye peas bulgur pilafserves 42 pounds fresh Swiss chard, chopped1 cup black-eye peas1/4 cup olive oil1 medium onion, chopped1 cup coarse bulgur wheat1 clove garlic, mashed1/2 teaspoon ground coriander1/8 teaspoon crushed red pepper flakessalt and pepper to taste-Bring 8 cups of water to a boil. Drop the Swiss chard, bring back to boil and cook for couple of minutes. Turn off the heat and remove from the stove. Place a colander in the sink and pour the Swiss chard into the colander. Drain and allow the Swiss chard to cool. Set aside.-Bring 4 cups to boil and boil the black-eye peas until the peas are cooked but not soft. Drain and cool. You can use frozen black-eye peas but make sure to defrost before using.-In heavy pot, heat the olive oil and saute the onion until slightly golden. Add the Swiss chard and black-eye peas. Stir and cook for couple minutes. Add the garlic, the coriander and the red pepper. Stir and cook for extra minute.-Add 2 cups of water, the salt and the pepper. Bring to a boil. Add the Bulgur, stir and bring back to a boil. Cover and cook over low heat for ten minutes. Turn off the heat but keep the pot covered on the stove for 15 minutes.-Remove from the heat and spoon into shallow serving platter.Do you have a favorite Swiss chard recipe?