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Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes. Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot. Bring to a boil.

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In a large saucepan, cover the black-eyed peas with 2 inches of water. Bring to a boil, cover partially and cook over moderately low heat until tender, about 20 minutes. Drain and let cool slightly.