Black-Eyed Pea Stew with Green Herb Smash
A hearty pot of black-eyed pea stew that is filled with vegetables and topped with a bright and fresh green herb smash.
Yield: 4 servings
For the stew
  • 1 leek, thinly sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • pinch of red pepper flakes
  • 1¾ cups cooked black-eyed peas
  • 1 teaspoon vegetable stock powder (I used Better Than Bouillon)
  • pinch of nutmeg
  • juice of half a lemon
  • 1 bunch swiss chard, stalks thinly sliced and leaves finely shredded
  • Sea salt and freshly ground black pepper, to taste
For the green herb smash
  • A large bunch of parsley
  • 2 jalapeno peppers, seeded
  • 2 garlic cloves
  • 1 ounce walnuts
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • Juice of ½ a lemon
  • Sea salt and freshly ground pepper
  1. Heat the olive oil in a large Dutch oven over medium heat. Add in the leek and saute for 3-4 minutes, or until tender. Add in the garlic and red pepper flakes. Saute for another 3-4 minutes, or until fragrant and beginning to brown. Add in the black-eyed peas, bouillon powder, and 1 cup of hot water. Bring to a simmer. Stir in the nutmeg, lemon juice, and chard stalks. Simmer for 10 minutes.
  2. Meanwhile, combine all of the ingredients for the green herb smash in the bowl of a food processor or blender. Puree until smooth. Season with salt and black pepper, to taste. Set aside.
  3. Once the liquid has reduced slightly, stir in the chard leaves. Season well with salt and black pepper. Cook for 3-4 minutes to let the flavors combine. Scoop the stew into bowls and top with spoonfuls of the green herb smash.
Recipe from A Modern Way To Cook via Epicurious
Recipe by Joanne Eats Well With Others at