* Exported from MasterCook *
Swiss Chard and Black-Eyed Peas - Palestinian
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup black-eyed peas
10 1/2 ounces Swiss chard -- washed
1 leek -- fat-sized, washed, trimmed, chopped
To cook: -- olive oil
2 cloves garlic -- sliced
1/4 teaspoon ground nutmeg
1/2 teaspoon chili powder
fresh cilantro -- big handful, chopped
3/4 cup vegetable stock, ready-to-serve -- (generous)
2 Tablespoons tahina -- sesame seed paste
salt and black pepper -- to taste
Cook the beans in water for around 40 minutes, or until tender, and then
drain them.
While the beans are cooking, prepare the chard: separate the leaves and
the stalks, chopping the former roughly and the latter more finely.
Toss the leek into some hot olive oil in a frying pan, followed by the
garlic. Stir for a minute or so, then add the chard stalks. Cook for
another 2 minutes, then add the chard leaves, spices, and cilantro. Stir
well for a few moments and then stir in the black-eyed peas.
Pour a little hot stock on to the tahina in a bowl, whisk thoroughly and
then tip it back into the rest of the stock, and whisk again. Next pour
the stock on to the greens, season to taste, and bubble gently for about 5
minutes.
Serve with lemon wedges and bread - Iranian nan-e-sangak (see page 13) is
great with this, but any flatbread will do.
Serves 2
AuthorNote: Funny stuff, Swiss chard. Firstly, it's not from Switzerland
(according to Alan Davidson, it acquired the tag to distinguish it from
French chard, which is different), It's like a hybrid between spinach and
celery, except it has nothing to do with either. It is, rather, a cousin
of the mangel-wurzel, and a distant relative of cardoon. It first cropped
up in Ancient Babylon, and is popular throughout the Middle East. There
are several colors to collect: it comes in red, yellow, white, or pale
green, so I suppose you could buy the one that goes best with your kitchen
tiles. It is readily available and fairly easy to grow. You can use the
leaves and the stalks, and these take slightly different times to cook.
This is based on a Palestinian recipe.
Cuisine:
"MidEastern"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 300 Calories; 10g Fat (26.8%
calories from fat); 16g Protein; 43g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 732mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5243 0
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