Sauteed Yellow Split Peas with Swiss Chard, Raisins & Pine Nuts
This saute is a tasty and colourful side dish for burgers or meatloaf or an entrée on its own!
- Pulse
- Peas
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Makes
- 8 servings
Nutrition
- Serving Size 3/4 cup (175 mL)
- Calories 154
- Fat 5 g
- Saturated Fat 0.5 g
- Cholesterol 5 mg
- Carbohydrate 20 g
- Fibre 4 g
- Sugars 6 g
- Protein 9 g
- Sodium 354 mg
- Potassium 748 mg
- Folate 51 mcg
- Iron 3 mg
Ingredients
- 2 cups (500 mL) water
- 2 lbs (900 g) Swiss chard, stems removed & leaves coarsely chopped
- 2 cups (500 mL) cooked yellow split peas (see tips)
- 1 Tbsp (15 mL) canola oil
- 3 oz (85 g) ham, finely diced
- 1/4 cup (60 mL) pine nuts (or sliced almonds or sunflower seeds)
- 1/4 cup (60 mL) raisins, presoaked
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.
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