Slow-Cooked Black-Eyed Peas with Wild Greens and Lemon
Wild greens are a staple of the Greek diet. Mix dandelion, chard, or your favorites into this hearty and healthy side dish from chef Jim Botsacos of Molyvos restaurant.
For the Black-Eyed Peas
1/2 pound dried black-eyed peas, sorted to remove stones
3 cloves garlic
2 dried bay leaves
For the Wild Greens
1 cup plus 2 tablespoons extra-virgin olive oil
6 small red onions, julienned
Coarse salt and freshly ground black pepper
4 cloves garlic, sliced
2 cups finely chopped peeled and seeded tomatoes
Pinch of Aleppo pepper
1 cup packed blanched and chopped wild greens, such as chard, dandelion, or mustard
2 tablespoons chopped fresh dill
Zest of 1/2 lemon
8 ounces spinach, stemmed, washed, and dried
Make the black-eyed peas: Place peas in a large pot; add enough cold water to cover by 3 inches. Cover and bring to a boil over high heat; skim off any impurities. Reduce heat to a simmer and add garlic and bay leaves; cook for 10 minutes. Season generously with salt and cook until peas are tender, about 10 minutes more.
Remove pot from heat and let stand for 10 minutes. Drain and remove garlic and bay leaves. Set peas aside.
Make the wild greens: Heat 1 cup olive oil in a large saucepan over medium heat. Add onions and season with salt. Cover and reduce heat to low; cook, stirring occasionally, until soft and translucent, 20 to 30 minutes. Add garlic and stir to combine; cover and cook 5 to 6 minutes more.
Add tomatoes and season with salt, black pepper, and Aleppo pepper; stir in 2 tablespoons olive oil. Cover and cook until tomatoes give off their liquid, 5 to 6 minutes.
Add black-eyed peas and stir to combine; cover and cook 5 to 6 minutes. Increase heat to medium and add greens; stir to combine. Reduce heat and cover; cook until greens are tender, 4 to 5 minutes.
Remove saucepan from heat and fold in dill and lemon zest; drizzle with olive oil and season with salt and pepper. Stir in spinach and serve.
Courtesy of "The Martha Stewart Show."