Three Pea Succotash with Wilted Swiss Chard

The University Club’s Clay Bowen recommends this side as the perfect bed for his unusual take on surf and turf.

1/4c sugar snap peas

1/4c black-eyed peas

1/4c wax peas

1/2 red bell pepper diced

1/4 yellow onion diced

2 T butter

white wine

Saute all of the ingredients in the butter for 3 minutes. Deglaze (coat the pan all the way around once with the white wine). Cook for an additional minute, and the liquid should be mostly reduced.

For the Chard, remove the stem from two leaves of Swiss chard; roughly chop it, rinse, and strain it. In a hot pan add 1 T of unsalted butter, cook chard until slightly wilted; deglaze with a splash of white wine vinegar. Salt and pepper to taste.