Recipes

2 lg. bunches chard
1/2 cup fine cracked wheat (bulgar)
1/4 cup vegetable oil
1/2 medium onion, chopped
1 15 oz. can “dry” blackeyed peas (no meat added)
salt and pepper

Wash, drain and chop chard. Fill a 2 quart kettle about 1/3 full of water and bring to a rolling boil. Add chard, return to boil, lower heat. Cook uncovered about 5 minutes, stirring occasionally. Midway in this process, add cracked wheat and stir to keep separated. Pour gently into sieve or colander.
Using same kettle, sauce onions in oil. Add chard mixture and blackeyed peas, season to taste with salt and pepper and stir fry over medium heat five minutes. Serves 4.
Kale, mustard greens or collards may be substituted for chard. This dish is usually accompanied by a cucumber and tomato salad.