Swiss Chard & Black-Eyed Pea Salad

My nephew Wally is mad cute.

Sick Wally

He is also a vector for disease. I have been rocking the same glazed eyes and runny nose for the past week (though I fear they’re not quite as cute on me). By Friday my cough had reached a new level of intensity, rendering sleep a challenge. In the wee hours of Saturday morning, desperate to feel that something other than my cough was “productive,” I set some black-eyed peas to soaking.

I had big plans for Saturday, but a pounding headache and sheer exhaustion compelled me to stick close to home. Luckily, I had those black-eyes peas, a fridge full of vegetables, and friends who were game to scrap our night out in favor of supper on my roof.

I’ve been trying to spend more time on the roof. While the air in my apartment is thick and stagnant in these dog days of summer, it’s always breezy and at least ten degrees cooler up on the roof. A glass of wine and a little al fresco dining as the sun sets will cure just about anything (except maybe this cold). I like to treat my rooftop suppers as picnics, preparing simple, fresh food that’s easily transportable and meant to be eaten at room temperature.

Brookly Roof

Swiss Chard & Black-Eyed Pea Salad

  • 3/4 pound (1.5 cups) dried black-eyed peas, soaked overnight and drained
  • 1 large onion
  • 1 bay leaf
  • 1 teaspoon red pepper flakes
  • 2 teaspoons dried thyme (or a few sprigs if you’ve got fresh)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked salt
  • 1/4 cup red wine vinegar, divided
  • 3 bunches swiss chard, turnip greens and/or other leafy greens, roughly chopped
  • 3 tablespoons finely minced fresh dill
  • salt and pepper
  1. Add beans, onion, bay leaf, red pepper, thyme and olive oil to a large pot. Cover with water by one inch, bring to a boil and reduce to a simmer. Cook until just tender, 30-45 minutes, adding water if needed.
  2. Remove onion and bay leaf. Stir in smoked salt, half of the vinegar and a healthy dose of black pepper. Add the greens in batches, starting with the stems, which will take a little longer to cook. Let simmer until greens are tender but still toothsome, 15-20 minutes.
  3. Remove from heat and stir in the rest of the vinegar, dill and salt and pepper to taste. Let sit for at least 30 minutes. Serve cold or at room temperature.

Swiss Chard and Black-Eyed Pea Salad

I served this salad alongside whole wheat sourdough toasted in coconut oil and a variation on last summer’s Garden Pea and Spring Onion Puree. A couple bottles of rose rounded out the meal.

Supper on the Roof

Neighbors trickled up to the roof as the sun set. Dishes were carried downstairs and replaced with chocolate and more wine. Just after dark, the supermoon rose above the chimney of an adjacent building.

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