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Black-Eyed Peas With Greens

Makes 6 servings

• 2 (10-ounce) boxes frozen black-eyed peas (thawed), or 2 15-ounce cans black-eyed peas (drained), or 8 ounces (about 1-¼ cups) dried black-eyed peas, soaked overnight
• 2 teaspoons olive oil (divided use)
• ½ pound ham steak, cut in ½-inch dice
• 2 bunches Swiss chard, rinsed
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 teaspoons balsamic vinegar

If using frozen peas, cook them according to the package directions, drain and transfer to a large bowl. If using canned peas, drain and transfer to a large bowl. If using dried peas, place them in a large pot, add enough water to cover by 1 inch, simmer for about 30 to 45 minutes, drain and transfer to a large bowl.

Heat 1 teaspoon of the oil in a large pot over medium-high heat. Add ham and cook until browned, about 3 minutes. Transfer to bowl. Meanwhile, separate Swiss chard stems from leaves and slice both crosswise into 1-inch pieces. Heat the remaining oil in the pot over medium heat. Add the stems and cover. Cook until softened, about 3 minutes. Add the leaves, cover and cook, stirring occasionally, until wilted, about 2 minutes.

Add the Swiss chard, salt, pepper and vinegar to the peas and ham, and toss. Serve warm or at room temperature.

Per serving: 226 calories (24 percent from fat), 6 g fat (2 g saturated), 26 g carbohydrates, 22 mg cholesterol, 861 mg sodium, 18 g protein, 6 g fiber.

(From “ Real Simple: Celebrations ,” Real Simple Books.)

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