2cups(500 mL) cooked yellow split peas (see notes)
1Tbsp(15 mL) canola oil
3oz(85 g) ham, finely diced
1/4cup60 mL pine nuts or sliced almonds or sunflower seeds
1/4cup(60 mL) raisins, presoaked
Directions
In a large saucepan, bring the water to a boil over high heat. Add 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 oil over high heat. Add ham and sauté, stirring, for 1 to 2 minutes to colour lightly.
Add pine nuts, stir well, then add Swiss chard, split peas, raisins and mix well. Cook for a few minutes until all ingredients are heated through. Serve with crusty bread or sliced baguette if desired.
Notes
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.
2cups(500 mL) cooked yellow split peas (see notes)
1Tbsp(15 mL) canola oil
3oz(85 g) ham, finely diced
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 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 oil over high heat. Add ham and sauté, stirring, for 1 to 2 minutes to colour lightly.
3
Add pine nuts, stir well, then add Swiss chard, split peas, raisins and mix well. Cook for a few minutes until all ingredients are heated through. Serve with crusty bread or sliced baguette if desired.
