This is not a quick and easy meal, okay. But it's lovely and tasty! If you are in a hurry, you could ditch the sweet potato chips and it would still be delicious without as much work and time. Those really are the only time consuming part.
Black Eyed Peas with Caramelized Onions, Chard, and Sweet Potato Chips
Serves 4-61 lb dried black eyed peas, cooked with salt
1 large bunch of chard (swiss, red, or rainbow)
3-4 cloves of garlic, minced
2 large onions, halved and then sliced
1 medium sweet potato
salt & pepper
olive oil
oil for frying (I used sunflower)
First, cook your black eyed peas. They can be soaked, but don't have to be. They cook faster than most beans. Add a generous amount of salt to the water. Salt brings out the flavor in food. Home cooked food NEVER has as much salt as processed food, so don't be afraid to use salt when cooking.
For the onions, I like to cut them in half, then slice to create long skinny pieces. Spread them out in a skillet with olive oil and sprinkle with a little salt. Cook on medium low until the turn a golden brown and the smell makes you want to eat them all right out of the skillet.
For the sweet potato, you'll get the crispiest chips if you slice them very thin. I experimented with different thicknesses and liked the thin ones best because they curl up a bit. Makes for lovely presentation! So, slice them up, fry them in a couple inches of oil. I don't like to use a ton of oil for frying, so I use a small pot and just fry a few at a time. But if you have a giant Fry Daddy, that would be great, too!
You'll want to cook your chard in two stages, first the stems, then the leaves. So, cut the stems away and chop them up. Saute them in some olive oil with your minced garlic for a few minutes. Meanwhile, slice up your leaves. Add them to the pan and then cover. Cook until they are wilted. Salt to taste.
To assemble, spoon beans into a bowl, top with chard, then onions, then chips. Looks fancy, doesn't it? :)
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