To round out your new collection of healthy Thanksgiving sides from page 98, your recipes would not be complete without the greens and beans! Sauteed Swiss chard takes on new levels of flavor when combined with lemon and black-eyed peas. Chard is rich in vitamins K, C and A; has 13 different antioxidants that help protect against cancer, reduce blood sugar, and enhance heart health; and they are good sources of magnesium, potassium, and iron. Black-eyed peas add fiber and loads of vitamins and minerals.

1 large Vidalia or other sweet onion, diced
2 (15-ounce) cans of black-eyed peas, drained and rinsed
1 cup chicken broth or water
½ teaspoon red pepper flakes (optional)
1 lemon, zest and juice
2 bunches Swiss chard
High quality extra virgin olive oil
Salt and pepper to taste

Swirl extra virgin olive oil in a large skillet, preferably cast iron. Add the diced onions. Cook over low heat stirring occasionally until the onions are soft and golden in color.

Add black-eyed peas, broth or water, red pepper flakes, lemon zest, lemon juice, and the rest of the lemon to the skillet. Bring to a simmer and allow to cook until the broth is reduced about half, about 5 minutes.

Remove the thick stems from the chard and chiffonade the leaves about ½-inch thick.

Add the chard and stir until the leaves are wilted and tender. Taste for seasoning. Serve warm or room temperature. Serves 8.