Chard and Black-eyed Peas, Italian Style

I stepped out of my comfort zone again and tried two more foods I'd never had before for dinner last night. The stars of last night's show were black-eyed peas and green chard. I know, I know, how can I be from the south and made it this far without ever eating a single black-eyed pea, but it's the truth. I went through a very strict anti-bean and pea phase, mostly because I didn't know any better.

I whipped this yumminess up for dinner last night and Anthony said it was, by far, one of the greatest things I've ever made. I can't imagine a greater compliment than that. Alexander devoured his bowl even though it was on the spicy side. I honestly didn't think he was going to like it and I was preparing for a dinner punctuated by angry screams and thrown food, but it didn't happen.

Chard and Black-eyed Peas
Makes enough for 3 at 143 calories per person + 200 calories for the pasta of your choice

6 cups chopped chard steams and leaves
1 1/2 cups rehydrated black-eyed peas
6 cups water
1 teaspoon vegetable base
1 teaspoon sea salt
3 servings of the pasta of your choice
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup sliced scallions
1 teaspoon Italian herb blend
2 tablespoons lemon juice
Red pepper flakes, to taste
Salt, to taste

1. Combine the chard, peas, water, vegetable base, and sea salt. Bring to a boil, then reduce to medium. Cook for 20 minutes and strain. DO NOT DISCARD THE WATER AFTER COOKING!
2. Cook the pasta of your choice in the reserved cooking liquid from the chard and peas. If there isn't enough, add some water until you do.
3. Heat the olive oil in a large skillet. Cook the garlic and scallions until fragrant, about 1-2 minutes. Add the chard and peas, followed by the Italian herbs, lemon juice, red pepper flakes, and salt. Cook for another 1-2 minutes.
4. Serve over pasta of your choice.

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