Greek Black-Eyed Peas and Greens

recipe
In Greece in the spring, markets fill with bunches of wild greens labeled horta - sweet, sour, bitter, and peppery leaves of plants collected from the rocky hillsides. The author suggests Swiss chard, spinach, and arugula, but you can use any combination of greens you would like in this homey dish.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 30 %
Fat 8.6 g
Satfat 2.8 g
Monofat 4.2 g
Polyfat 0.9 g
Protein 15.1 g
Carbohydrate 35.3 g
Fiber 10.6 g
Cholesterol 7 mg
Iron 5 mg
Sodium 748 mg
Calcium 218 mg

Ingredients

1 1/4 cups dried black-eyed peas (about 8 ounces)
2 tablespoons extravirgin olive oil
2 cups finely chopped onion
1 cup finely chopped celery
4 garlic cloves, minced
7 cups torn Swiss chard (about 8 ounces)
6 cups baby spinach (about 6 ounces)
6 cups trimmed arugula (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can petite diced tomatoes, undrained
1 cup (4 ounces) crumbled feta cheese

Preparation

Sort and wash peas. Place peas in a large saucepan; cover with water to 2 inches above peas. Bring to a boil; drain. Return peas to pan; cover with water to 2 inches above peas. Bring to a boil. Reduce heat to medium; cook 30 minutes or just until tender. Drain.

Heat oil in large Dutch oven over medium heat. Add onion, celery, and garlic; cook 6 minutes or until tender, stirring occasionally. Stir in the chard, spinach, arugula, salt, pepper, and tomatoes. Cover and cook 20 minutes or until tender, stirring occasionally. Stir in peas; cover and cook 15 minutes. Stir in cheese; cook 5 minutes or until cheese melts, stirring occasionally.

Cinda Chavich,

Cooking Light

March 2004
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