Black-Eyed Peas with Greens

Steps to make

1. 1

   Boil black-eyed peas

   3 min
   

   Drain and rinse ¾ cup of dried black-eyed peas then place in a large saucepan. Cover in about 2-inches of water. Bring to a boil then remove and drain from the water.

2. 2

   Second boil of peas

   30 min
   

   Return drained and dried peas to the saucepan and cover with the same amount of water, about 2-inches, with 2 cloves of garlic and a bay leaf. You may also add a few slices of onion, salt and pepper. Bring to a boil then reduce the heat to a simmer, cover with a lid and cook for about 30 minutes until beans are softened. Drain beans and discard aromatics. Set aside.

4. 3

   Sauté onions, chives and celery

   5 min
   

   In a medium, shallow skillet, heat ¼ cup of olive oil and add 1 chopped onion, 2 stalks of chopped celery and ¼ cup of chives. Sauté for about 5 minutes until soft, golden and aromatic.

5. 4

   Add greens, herbs and tomatoes

   2 min
   

   Add 3 cups of kale or leafy greens, ½ cup of freshly chopped parsley, ¼ cup of chopped dill and 4 small chopped tomatoes. Cook for a few minutes until the greens begin to wilt.

6. 5

   Add water and seasoning

   10 min
   

   Pour in about ½ cup of water and season with some salt and pepper to taste. Simmer for about 10 minutes.

7. 6

   Add peas

   10 min
   

   If needed, add more water to cook the peas then add 1 can of black-eyed peas or the prepared dried peas. Cook on a simmer for about 10 minutes until everything is soft, juicy and moist.

8. 7

   Serve

   

   Serve warm or cool with reserved olive oil drizzled over and a few sprinkles of lemon juice.