Black-Eyed Peas with Swiss Chard

Ingredients

• 1.5 cups black-eyed peas dried
• 0.3 teaspoon pepper black freshly ground
• 2 cups less-sodium chicken broth fat-free
• 4 ounces feta cheese crumbled
• 2  garlic cloves minced
• 0.3 cup juice of lemon fresh
• 1 teaspoon olive oil 
• 1 cup onion finely chopped
• 1 tablespoon oregano fresh chopped
• 0.3 teaspoon salt 
• 1 pound swiss chard 
• 1.5 tablespoons tomato paste 

Equipment

• frying pan
• paper towels
• dutch oven

Directions

1. Wash Swiss chard thoroughly.
2. Remove and chop stems. Slice leaves into (1-inch) strips.
3. Place peas in a large Dutch oven; cover with water to 2 inches above beans. Bring to a boil; cook 5 minutes.
4. Drain peas; set aside. Wipe pan with a paper towel.
5. Heat oil in pan over medium-high heat.
6. Add onion; saut 2 minutes.
7. Add tomato paste and garlic; cook 1 minute, stirring constantly. Stir in peas and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until peas are tender. Stir in chard stems and cheese; cover and cook 4 minutes. Stir in chard leaves, oregano, salt, and pepper; cover and cook 2 minutes. Stir in lemon juice.