My family celebrated the new year's day with just the four of us. It was a very quiet start of the year, but that didn't stop us from making and enjoying our festive food like gingery rice porridge. A reminder of what we enjoyed the most when we were kids, that you need to be fast otherwise nothing will be left for you.
Since I started learning English at school, every year; our teachers would talk about "resolution". Does anybody still make new year's resolution? I asked each of my family and the only response I got is a "big smile in their faces", I guess that's enough for me. But to me, I always whisper the same resolution every year; "to drop off some weight:)" but I wasn't able to follow through. It is impossibly challenging, especially one thing that makes me happy, COOKING AND BAKING.
I will still continue wishing the same thing but at the same time focusing on overall health and staying strong. These hearty-nutty peas and beautiful rainbow chard are equally impressive as the other healthy groups of food. If you're like me who loves stocking up on good stuff in the pantry, now is the best time to make use of it. I know, I know ...there's nothing better than using fresh ingredients. If you like to go for a long-simmering of sauces, go for it; always the best.
There are days I want to spend more time on the couch and catch up with my show or reduce the amount of time I spent from entering my apartment to eating and or I need more of my time to do my writing. That's where my favorite brand of canned goods and bottled sauces to the rescue. Equally delicious and good for myself too.
This is a super quick stew. Pick your favourite brand of canned peas, marinara sauce and a clean green swiss chard or the sweet shop-neon rainbow chard and let's get started.
Black-eyed peas and chard with marinara sauce
- 2 tablespoon extra virgin Olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 (650 ml) marinara sauce
- 1(14 oz) Black-eyed peas, drain and rinsed
- 1 bunch green swiss chard or rainbow chard, coursely chopped
- salt and pepper to taste
- 1 teaspoon freshly grated nutmeg
- Freshly grated lemon zest
- Heat the olive oil in a heavy pot and sautee the onion until soft and translucent. Add the garlic and pepper flakes, cook for a minute. Add the marinara sauce. Bring to boil and let it simmer for at least 10 minutes or until the sauce thicken.
- Add the peas, simmer for another 5 minutes. Add the swiss chard and continue cooking for another 3-5 minutes, season with salt and pepper. Off the heat, stir the nutmeg and lemon zest, serve.