Dozens of varieties of field peas are adored in the South—Big Boy, Red Ripper, and purple hull to name a few. We took classic black-eyed peas and lady peas and paired them with Swiss chard and a rich seasoning of bacon for a hearty summer staple.
Field Pea and Chard Sauté
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 3 cups fresh black-eyed peas
- 3 cups fresh lady peas
- 3 cups low-sodium chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 cups chopped Swiss chard leaves (about 1 bunch)
- ½ cup heavy whipping cream
- ½ teaspoon crushed red pepper
- Garnish: crushed red pepper
- In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp, about 12 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Add onion to skillet; cook until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in peas, broth, salt, and black pepper, and cook until peas are tender, about 30 minutes.
- Working in batches, stir in Swiss chard, cream, and red pepper. Cook until greens are wilted and sauce is slightly thickened, about 5 minutes. Top with bacon, and garnish with red pepper, if desired.