I was at a knitting get-together not that long ago and was discussing gardening with some fellow knitters. Somehow, the subject of Swiss chard came up and I mentioned that I had a Lebanese recipe for it, taught to me by my mother-in-law.

I ended up making the dish last week and am now posting the recipe for all to enjoy!

Silaq bi Loubieh (Swiss chard and black eyed peas)
-2 bunches of Swiss chard, washed and chopped into 1″ strips
-1.5 cups of onions, chopped
-3/4 head of garlic (about 5-7 cloves), chopped
-1 can black eyed peas, rinsed and drained
-1 Tbspn cumin
-1 Tbspn coriander powder
-1 Tbspn paprika**
-salt & pepper to taste

Putting it together:
1- Heat olive oil in a heavy-bottomed pan and add onions. Stir occasionally until translucent. Add garlic and stir.
2- While onions are cooking, blanche the Swiss chard in boiling water. Remove and set aside.
3- Once onions and garlic are ready, add in Swiss chard, black eyed peas, cumin, coriander powder and paprika. Stir. Add salt and pepper to taste.
4- Lower heat to medium, cover and simmer for a few minutes. Enjoy!

**Bonus note: you can use regular paprika or, if you wish, you can use smoked paprika for a different flavour. Just don’t use as much – smoked paprika has quite a concentrated flavour – a little goes a long way.