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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:
45mins
Serves:
Units:

ingredients

directions

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

@Chocolatl
Contributor
@Chocolatl
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"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."
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  1. Elmotoo
    This was delicious & easy! I think you could switch out different beans & greens successfully, too. Made for the Zesties of zwt6.
    Reply
  2. Chocolatl
    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.
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