1/4cup60 mL pine nutsor sliced almonds or sunflower seeds
1/4cup(60 mL) raisinspresoaked
Directions
In a large saucepan, bring the water to a boil over high heat. Add the Swiss chard, cover, and cook for 3 minutes, or until tender-crisp. Drain the chard in a colander, pressing on it firmly with the back of a spoon to remove any excess liquid.
In a large skillet, heat the canola oil over high heat. Add the ham and saute, stirring, for 1 to 2 minutes to colour lightly.
Add the pine nuts, stir well, then add the Swiss chard, split peas, raisins, again mixing well. Cook briefly until all ingredients are heated through.
tips
1 cup (250 mL) dry yellow split peas will give 2 cups (500 mL) cooked split peas. Rinse and drain 1 cup (250 mL) dry split peas and then combine with 2 cups (500 mL) water in a medium sized sauce pan. Bring to a gentle boil and simmer for 25-30 minutes, covered, stirring occasionally to prevent sticking and boiling over. Add more water as needed to keep peas covered. Drain and rinse when peas are tender but not mushy.
1/4cup60 mL pine nuts (or sliced almonds or sunflower seeds)
1/4cup(60 mL) raisins (presoaked)
1
In a large saucepan, bring the water to a boil over high heat. Add the Swiss chard, cover, and cook for 3 minutes, or until tender-crisp. Drain the chard in a colander, pressing on it firmly with the back of a spoon to remove any excess liquid.
2
In a large skillet, heat the canola oil over high heat. Add the ham and saute, stirring, for 1 to 2 minutes to colour lightly.
3
Add the pine nuts, stir well, then add the Swiss chard, split peas, raisins, again mixing well. Cook briefly until all ingredients are heated through.
4
1 cup (250 mL) dry yellow split peas will give 2 cups (500 mL) cooked split peas. Rinse and drain 1 cup (250 mL) dry split peas and then combine with 2 cups (500 mL) water in a medium sized sauce pan. Bring to a gentle boil and simmer for 25-30 minutes, covered, stirring occasionally to prevent sticking and boiling over. Add more water as needed to keep peas covered. Drain and rinse when peas are tender but not mushy.
