Learn more about our Nourish program here.
Black-Eyed Pea and Chard “Risotto” // Nourish
Ingredients
1 1/2 cups vegetable broth
Olive oil for sautéing
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 bunch chard, slice the leaves into thin strips, stems thinly sliced (collards work well too)
1 cup (1/2 lb) bulk dried black eyed peas
4 tbsp mascarpone cheese
1 lemon, juice & zest
1 tsp dried or fresh thyme
Salt and pepper
Instructions
In a large saucepan, add the black eyed peas along with 3 1/2 cups water. Bring to a boil, then turn down heat, cover and simmer for about 1 hour, or until beans are fork tender.
Bring vegetable broth to a bare simmer in a saucepan over medium heat and set aside.
Heat olive oil in a large saucepan over medium heat, add onion, garlic and the stems of the chard. Cook for about 5 minutes, stirring occasionally, until softened.
Add one cup of the broth, cook and stir, until almost absorbed.
Add chard leaves, black-eyed peas and the rest of the broth. Cook and stir for a couple of minutes, then add mascarpone cheese, half the lemon juice and thyme. Season with salt, pepper and more thyme if needed.
Top with grated lemon zest and the remainder of the lemon juice before serving.
Serves 4
Nourish Hint
To add more protein, use leftover chicken, tempeh, or even a soft-boiled egg.
This recipe allows for flexibility with the greens– check pricing on comparable greens such as dinosaur kale or spinach!
