Louvia Me Lahana(Warm Black-Eyed Pea and Swiss Chard Salad)

Adapted from the Foods of the Greek Islands. Posted for ZWT6. From Cyprus. To substitute canned black-eyed peas, drain a 16-ounce can and combine with chard and 1 1/2 cups vegetable broth.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups dried black-eyed peas, picked over and rinsed
•  water
• 1  lb swiss chard, stems chopped, leaves cut into 1-inch wide strips (keep stems and leaves separate)
•  salt
• 3 -4  tablespoons fresh lemon juice
•  extra virgin olive oil
•  black pepper
• 1  tablespoon  chopped fresh oregano

Directions

1. Place peas in a medium saucepan.
2. Add enough water to cover by 2".
3. Bring to a boil.
4. Cook for 5 minutes.
5. Drain.
6. Add fresh water to cover.
7. Bring to a boil.
8. Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender.
9. Check often and add more water if needed.
10. Add chard stems and salt.
11. Simmer for 4 minutes more.
12. There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce.
13. Add chard leaves and cook for 2 minutes more, or until wilted.
14. Add lemon juice.
15. Stir and remove from heat.
16. Drizzle with oil and sprinkle with pepper.
17. Serve in warm bowls, sprinkled with oregano.