Field Pea and Chard Sauté


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
  1. 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.
  2. 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.
  3. 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.