Greek Black-Eyed Peas and Greens

Name: Greek Black-Eyed Peas and Greens
Yield: 6 servings (serving size: 1 cup)
Ingredients: 1 ¼ 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); ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 (14 1/2-ounce) can petite diced tomatoes, undrained; 1 cup (4 ounces) crumbled feta cheese

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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.

By Cinda Chavich

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Greek Black-Eyed Peas and Greens

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Greek Black-Eyed Peas and Greens

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Greek Black-Eyed Peas and Greens