This week’s ingredient for cooking with the GFGF group ist Holiday green vegetable. It is Nancy’s pick: Any side dish, we might make for Christmas dinner. Brussels sprouts, broccoli, English peas if we hate cruciferous.
Since ages the menu for Christmas Eve and the Christmas holidays is fixed, no cruciferous at all.
Brussels sprouts and broccoli are not compatible with the „Inschennör“. I already served kale with pumpkin, so I opted for Swiss Chard, a green leafy vegetable. The reason: My local discounter had „Turkish Weeks“ and I bought some black eyed peas and was looking for a recipe with it.
Minced Meat Stew with Chard & Black eyed Peas
I found at Food 52.
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Minced Meat Stew with Chard & Black eyed Peas
Yield: 4 servings
Minced Meat Stew with Chard & Black eyed Peas is a perfect combination of yoghurt with chickpeas, black eyed peas, vegetables and meat.
Ingredients:
- 1.5 bunch swiss chard, about 500 grams, washed.
- 250 grams beef or lamb meat cut into very small chunks
- 100 grams black eyed peas
- 50 grams chickpeas
- 1 large onion, peeled and diced
- 2 tbs butter
- 1 tbs tomato paste
- 1 tbs flaked chilies
- 1 teaspoon cinnamon
- black pepper, freshly ground
- salt
- garlic
- Turkish yogurt
SOURCE
modified by Ulrike Westphal from:
Food 52.
Instructions
- Put the black eyed peas and chickpeas separately in a bowl filled with water and soak them overnight.
- Cook them until soft without adding salt. Peel the skin off the chickpeas and separate them in half.
- Cut the chard stem and chop them in small cubes and cook them for 3-5 minutes in boiling water until soft. Cut the green leaves 1-2 cm thick.
- Heat your frying pan and put the minced meat, sauté for a few minutes in its oil. Add the diced onions stir and sauté .
- Add butter,salt, black pepper, cinnamon, the cooked stems and tomato paste. Stir. Add the sliced leaves, beans and and about 150 ml cooking water from the stems and let simmer for 20 minutes.
- In a small frying pan add the remaining butter, foam add the red chilli flakes. Before serving add this butter chili sauce on top and serve it with garlic added Turkish yogurt.
total time: 1 hour + cooking and soaking for the chickpeas and black-eyed peas
preparation time: 15 minutes
cooking time: 20 minutes
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more recipes with black-eyed peas
I have never eaten swiss chard but it looks like something I need to try! I love most greens. This looks really good!
This looks like a great way to cook chard! Our farm box often offers chard, so I’ll file this post/recipe. We don’t eat many legumes, but I’m sure I could adjust the recipe to our tastes.
Also, that would make a good dish for New Year’s Day. It’s traditional around here to have greens + black eyed peas for luck and wealth in the new year.
We share special formed breads for luck and wealth like this New Year Brezel
Ulrike, I have never cooked with Swiss chard; I’m not certain I have ever tasted it. Your recipe makes me want to try it! It is so interesting to see ways food is prepared in your country.
Donna, this is not a typical German dish, its dish originates in Turkey.
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Like Donna, I’ve never had chard. Really need to try it. This is such an interesting recipe.
I love Swiss Chard and Rainbow Chard so much! Pairing it with all these other ingredients sounds perfect to me. I am hoping that Rainbow Chard counts as Greens for the January 15 posting as I want to make something with that for sure. It’s a beautiful dish, Ulrike.
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