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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!


  • 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


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.


  • 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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