Ikarian stew

Ikarian Black-Eyed Pea Stew Fennel, Tomatoes, and Chard Ingredients: Black-eyed peas (cooked) (labeled “beans�)

Fennel Tomatoes Dill Cippollini onion (only use 1/2; reserve the remaining 1/2 for the fish recipe) Garlic Tomato paste Swiss chard 1) Prepare the ingredients: - Wash and dry the fresh produce.

- Trim and discard a thin slice from the root end of the fennel bulb. Cut the bulb in half lengthwise, then thinly slice. Chop a handful of fennel fronds and reserve, separately from the sliced bulb.

Discard the remaining fronds and the stalks.

- Remove and discard the stem and core of the tomatoes. Roughly chop.

- Pick the dill fronds from the stems and roughly chop.

- Trim and discard a thin slice from the top and bottom of the onion. Remove the papery skin. Thinly slice the 1/2 onion for this recipe.

- Using the side of your knife, smash the garlic cloves. Peel and discard the papery skin. Roughly chop the garlic.

- Prep the chard: cut away the stem from the leaves. Thinly slice stem and set aside. Roughly chop leaves and set aside, separate from stem.

2) Make the stew: - In a medium sauce pan, heat 1 tablespoon olive oil on medium until hot. Add sliced onion, sliced fennel bulb, chopped garlic, and sliced chard stems. Season with salt and pepper. Cook, stirring regularly, until softened, but not browned, about 10 minutes.

- Add tomato paste and cook, stirring constantly, for 30 seconds. Add chopped tomato and season with salt and pepper.

- Add black-eyed peas and 1 cup of warm water. Bring to the simmer, taste and season with salt and pepper if needed.

- Add chopped chard leaves, stir to combine, and cook for 2 minutes more. Taste and season with salt and pepper. Add chopped dill and chopped fennel fronds and a glug of finishing olive oil.

- Divide the stew between 2 bowls. Enjoy!