| Prep: 20 mins | Cook: 1 hour 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 28g | 4g | 43g |
| sugars | fibre | protein | salt |
| 6g | 11g | 19g | 0.43g |
Why I Love Greek Black-Eyed Peas with Greens
The Inspiration Behind Black-Eyed Peas with Greens
Every time I prepare this Greek recipe of Black-Eyed Peas with Greens, my heart fills with warmth. It’s not just a recipe, it’s a journey that touches upon my multicultural heritage, tying in the comfort of southern cooking, the electrifying flavors of West Africa, and the rustic charm of Greek cuisine. Even though there may not be a specific chef who has inspired this recipe, it’s the cultural kitchens of these regions that serve as my muse.
This beautiful, simplistic dish resonates for me the melody of traditions, the song that my Nigerian parents hummed, and the vibrant music of Atlanta, where I grew up. Replicating those emotions in a dish might sound ambitious, but isn’t that what good food is all about?
The Magic in the Making
Making the Black-Eyed Peas with Greens is nothing less than a delightful experience. As the onions and garlic lightly sauté in the olive oil, their aroma fills my kitchen, taking me back to the simpler times. Then, as the black-eyed peas mingle with the spices, the dish starts harmonizing itself, bursting with flavors that are hard to resist.
Recreating Memories, Creating New Ones
The final garnish, a humble squeeze of fresh lemon, brightens this rustic dish while the optional feta adds an unexpected yet pleasant Greek twist. This is certainly a recipe that begs you to make your own, to recreate memories and create new ones.
I love serving this dish alongside my Baked Lemon Chicken, another Greek-inspired recipe. The play of flavors, the hint of warmth from the south and the robustness of the peas create an unforgettable duo. This Black-Eyed Peas with Greens recipe doesn’t just create a dinner, it spins a tale of discovery, exploration, and ultimately, love.
What You’ll Need
- 2 cups dried black-eyed peas
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried dill
- 1 tablespoon dried oregano
- 1/2 cup fresh lemon juice
- 4 cups fresh greens (such as spinach, collard greens or kale), chopped
- 6 cups vegetable broth
- Crumbled feta cheese for garnish (optional)
- Fresh lemon wedges for serving (optional)
Method
Step One
Start by soaking the black-eyed peas overnight or at least 8 hours in plenty of water. Once soaked, drain and rinse the peas and keep them aside.
Step Two
Heat a large pot over medium heat and add the olive oil. When the oil is hot, add the diced onion and minced garlic. Cook them until they become translucent and start to brown lightly.
Step Three
Add the drained peas to the pot, followed by sea salt, black pepper, dried dill, and dried oregano. Stir them well to ensure all the ingredients are mixed properly.
Step Four
Now add the vegetable broth to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about one hour or until the peas are tender.
Step Five
When the peas are tender, add the fresh lemon juice and the chopped greens to the pot. Stir well and let it cook for another 10 minutes or until the greens are wilted and combined thoroughly with the peas.
Step Six
Check the taste and adjust with more salt or pepper if needed. Finally, remove from heat and serve the dish hot.
Step Seven
If you like, you can garnish the dish with crumbled feta cheese and serve it with fresh lemon wedges on the side. Enjoy your Black-Eyed Peas with Greens.
