Ingredients:
- 3 tablespoons olive oil, divided
- ¼ cup blackening or Cajun-spice mix, plus extra for ragout
- 6 (1-inch thick) veal chops with bone 2 large bunches Swiss red chard
- 3 cloves fresh garlic, minced
- 2 plum tomatoes, chopped
- 1 (15.5-ounce) can black-eyed peas, drained and rinsed
- fine sea salt
- freshly ground black pepper
Preparation
Preheat the broiler.
In a small bowl mix 2 tablespoons of the oil with the blackening or Cajun spice. Brush it on both sides of the veal chops, coating all surfaces. Place the veal chops in a single layer on a broiler pan. Broil 6 inches from the heat for 7-9 minutes per side for medium. While the chops are cooking, prepare the ragout: Slice off and discard the root end of the Swiss chard. You can also trim off the stems, leaving a few inches below the leaves. It is okay to leave some of the stem for texture in the ragout. Wash the leaves carefully, as they contain a lot of dirt and grit. Chop the leaves. Heat the remaining tablespoon of olive oil in a large pot over medium-high heat. Add the Swiss chard and garlic. Saute for 5 minutes, stirring occasionally, until the garlic is fragrant but not browned.
Add the chopped tomatoes and the black-eyed peas. Cook for 3-4 minutes.
Season with salt, a large pinch of blackening or Cajun spice, and freshly ground black pepper. Transfer the ragout to the center of a large bowl. Stand the veal chops up, leaning them against the ragout.
Status: Meat
Prep Time: 10 minutes
Cook Time: 20 minutes :
Yield: 6 servings
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Recipe by Susie Fishbein