Recipe: Blackeyed Peas and Chard

Blackeyed Peas and Chard. YUM!

Blackeyed Peas and Chard. YUM!

My grandmother, who was from the Deep South, used to make the best blackeyed peas.  I could never figure out what was in them, but I think I got pretty close this time.  In my part of the world, it’s considered good luck to have a meal of blackeyed peas on New Year’s Day.

1 lb. dried blackeyed peas
5 tblsp. brown sugar
1 1/2 cup pineapple juice
2 ounces ham cubes
4 1/2 cups water
1 tblsp salt
1 tsp. soy sauce
1 tblsp granulated garlic
1 tsp. paprika
1 bunch swiss chard (or other dark greens), cleaned and torn in medium pieces

1)  Put everything but the chard into a 5 qt. dutch oven and simmer with the lid on.  After 1/2 hour, add chard  (put lid back on) and simmer another hour.  Kill the heat and eat, baby.  Be sure to mix your greens into the peas!  Drain any excess liquid before refrigerating, though feel free to leave a little.


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