Contributed by Jennifer Peachey (from Zephyr Farm)

Ingredients

3 cups black-eyed peas
1-2 tbsp oil or butter
1 large onion, chopped
2-3 cloves garlic, minced
1 tsp thyme
2-3 bay leaves
salt and pepper to taste
1 large bunch Swiss chard, washed, and chopped into ½-inch chunks

Instructions

Cover the peas with water and cook for 30 minutes. Meanwhile, heat oil in a skillet and sauté onions with chard, garlic, thyme and bay leaves until onions are soft. Add onion mixture to peas and cook for an additional 30 minutes. Season with salt and pepper to taste. Makes 8-12 servings.

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