Yellow Swiss Chard and Black Eye Pea Grilled Bruschetta

This week’s harvest on Plan B Farms, was colour 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 the yellow chard. I have incorporated it in a summer fresh bruschetta topped on a grilled baguette. 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)

2 cup yellow swiss chard, thinly sliced, chiffonade

½  red onion, finely minced

2 garlic cloves, finely minced

2 tbsp. fresh lemon juice

¼ cup extra virgin olive oil

Salt and ground pepper to taste

1 large baguette, cut into ½ inch thick slices diagonally




In a large bowl, add peas, swiss chard, onion and garlic.

Add lemon juice and olive oil. Toss until well blended. Season with salt and pepper to taste. Set aside.

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

Top mixture on grilled bread slices and serve.


SERVINGS 8-10 | 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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