1# split peas (soaked with 1TB vinegar the night before)
1 ham shank
1 onion, chopped
1 bunch rainbow chard, chopped very fine
2 c. bone stock
2 c. water (or to cover peas)Sautée onions & chard (soooo easy with the instapot ) and then put everything together and slow cook all day.Salt to taste after cooking, but depending on your preference the ham shank may add enough flavor without added salt. *The bone stock and swiss chard add a little extra nutrition. Tonight this will be creamy, rich, and delicious. The best part: dinner is ready & waiting for us!
Dinner is hot and ready waiting at home for you and your hungry family. We enjoy grilled cheese with our split pea soup. Use the same gluten free 3 seed bread you used for lunch.
Who wants dessert?
AmbitiousKitchen.com has a delicious paleo chocolate chip cookie recipe that’s sure to please!
Eat Well, Dr. Christy