Rainbow Swiss Chard and Black Eye Pea Grilled Bruschetta

This week’s harvest on Plan B Farms, was our gorgeous organic Swiss Chard.  This leafy green is not only low in calories but it is one of the most nutrient rich and healthy vegetable. Swiss Chard can be eaten raw or cooked but raw chard is less bitter than cooked. This vegetable is very versatile and is a great addition to salads, stews, soups, pasta, pizza or sautéed on its own. The possibilities are endless. This farm to table recipe features our rainbow chard. I have incorporated it in a summer fresh bruschetta topped on a grilled sour dough bread. The mixture is also great on its own as a light lunch salad or can be served as a side to any grilled meat or seafood as a lighter or Gluten Free alternative.



2 cup blacked eye peas, cooked (you can also use canned peas)

11/2 cup rainbow swiss chard, thinly sliced, chiffonade

3 spring onions, thinly sliced


1/3 cup extra virgin olive oil + extra for brushing

3 tbsp. fresh lemon juice

3 anchovy fillets, finely chopped

1/2 tsp salt

1/2 tsp ground pepper

Sour Dough or Baguette, cut into ½ inch thick slices diagonally

1 garlic clove, cut in half




In a large bowl, add peas, swiss chard and onions.

In a separate bowl, whisk together olive oil, lemon juice and anchovies. Toss dressing with mixture and season with salt and pepper.

Preheat grill or grill pan to medium-high heat. Brush each side of bread with oil. Grill bread 1-2 minutes per side, just until lightly toasted.

Top mixture on grilled bread slices and serve.


SERVINGS 6-8| PREP & COOK TIME 20 minutes if using canned peas, 45 minutes if using dry peas

Copyright © 2016 Irene Matys.

All Rights Reserved.

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