Black-Eyed Peas With Greens

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
For a more peppery flavor, substitute turnip or mustard greens for the Swiss chard in this recipe.
== Ingredients ==
* 4 cups vegetable broth
* 3 cups water
* 2 cups fresh black-eyed peas
* 2 tablespoons butter
* 2 cups finely chopped red onion
* 6 cups coarsely chopped Swiss chard (about 1 pound)
* 1/2 teaspoon black pepper
* 1 tablespoon hot pepper vinegar
== Directions ==
# Combine first 3 ingredients in a Dutch oven; bring to a boil.
# Reduce heat; simmer, partially covered, 30 minutes or until tender.
# Remove from heat.
# Heat butter in a large skillet over medium-high heat.
# Add onion; sauté 5 minutes.
# Add Swiss chard and pepper.
# Sauté 3 minutes or until wilted; stir in vinegar.
# Add onion mixture to peas; stir.
Yield: 9 servings (serving size: 1 cup)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Recipes
Category:Healthy Side Dishes
Category:American Recipes
Category:American Side Dishes
Category:American Vegetarian
Category:Vegetarian Side Dish Recipes
Category:Vegetarian Recipes
Category:Side Dish Recipes
Category:Vegetable stock and broth Recipes
Category:Stock and broth Recipes
Category:Water Recipes
Category:Black-eyed pea Recipes
Category:Bean Recipes
Category:Butter Recipes
Category:Red onion Recipes
Category:Swiss chard Recipes
Category:Black pepper Recipes
Category:Pepper Recipes
Category:Pepper vinegar Recipes
Category:Vinegar Recipes