This passed the husband approval test, so it must be good. Bread for "sopping" went well with it.
Greek Black-Eyed Peas and Greens
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.
More From Cooking Light
- Calories: 262
- Calories from fat: 30%
- Fat: 8.6g
- Saturated fat: 2.8g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 0.9g
- Protein: 15.1g
- Carbohydrate: 35.3g
- Fiber: 10.6g
- Cholesterol: 7mg
- Iron: 5mg
- Sodium: 748mg
- Calcium: 218mg
- 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
- 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.
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