1. In a medium bowl, combine bulgur and vegetable broth. Set aside for 30 minutes.
2. In a large skillet over medium heat, heat oil, chard, scallions, spice blend, black eyed peas and the reserved bulgur mixture and bring to a boil. Reduce the heat to low, cover and simmer until tender, about 10 minutes.
3. Stir in the lemon juice and season to taste with salt and pepper. Taste and adjust the seasonings, if needed, and heat until hot.
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (7%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 386mg||13 %|
|Potassium 891.6mg||23 %|
|Total Carbohydrate 88.9g||26 %|
|Dietary Fiber 23.1g||92 %|
|Sugars, other 65.8g|
|Protein 21.2g||30 %|
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Calories per serving: 449
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