Black-Eyed Pea and Chard “Risotto” - Seward Community Co-op

Ingredients

• 1 1/2 cups vegetable broth
• Olive oil for sautéing
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 bunch chard, slice the leaves into thin strips, stems thinly sliced (collards work well too)
• 1 cup (1/2 lb) bulk dried black eyed peas
• 4 tbsp mascarpone cheese
• 1 lemon, juice & zest
• 1 tsp dried or fresh thyme
• Salt and pepper