Yellow Split Pea Stew with Chard, Kale, and Corn, served with Pesto Toast (No Added Fat)
I made five side dishes for a client yesterday and one came out particularly well, using yellow split peas, ginger, and vegetables. I thought that I'd make something like that for my family tonight.
- 1 cup yellow split peas
- 3 cups water
- 2 cloves garlic, finely (1/8") diced
- (Optional) Additional clove or two of garlic similarly diced (I had some green garlic and used it by chopping about a tablespoonful into about 1/4" cubes)
- 1 cup carrot, cut into 3/8" slices (I used 3 small carrots)
- 2 leaves chard (I used red chard), stems hand separated from leaves
- Leaves roughly hand torn into approximately 3/4" squares (a bit over a cup, tightly packed)
- Stems chopped into 3/8" lengths (a bit less than 1/2 cup)
- 2 leaves kale, stems hand separated from leaves
- Stems discarded (composted)
- Leaves roughly hand torn into approximately 3/4" squares (a bit less than a cup, tightly packed)
- 1 T ginger, diced to about 1/4" or smaller pieces
- 1 cup corn kernels (I used frozen, but fresh would be fine)
- 1 cup chopped (1/4") sweet (or other) onion
- 1/8 t turmeric
- 1/4 t ground cumin
- Approx. 1/2 t salt (or to taste)
- 1t lime (or lemon) juice
- I rinsed the split peas several times then put then into the Instant Pot pressure cooker, along with water, garlic, and green garlic.
- Split peas take 8-10 minutes to cook under pressure; I cooked for 7 minutes.
- When the pressure cooker was done, I let it sit for a few minutes, slowly let out the remaining pressure, and carefully opened the pot.
- I added the carrot, greens, ginger, and corn, and cooked for another 2 minutes.
- When I was ready to serve, I opened the pressure cooker as before, mixed in the onion and spices, as well as the lime juice, and served.