Black-Eyed Peas with Sautéed Greens (Louvia me Tigani)
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INGREDIENTS
- 2 cups (260g) dried Cypriot black-eyed peas (louvia)
- 2 liters (8 cups) hot water
- 4 cups (250g) coarsely chopped Cypriot chard (seskoula)
- ½ cup (115ml) olive oil
- 1 cup (150g) finely chopped dry onion
- ½ cup (160g) black olives
- ¼ cup (60ml) lemon juice or vinegar
- 1 ½ teaspoons (12g) salt
METHOD
- Remove any small stones from the black-eyed peas and rinse them well. Place them in a pot and cover with plenty of water. When it boils, add the black-eyed peas. Let them boil for 10 minutes and then drain.
- Return the black-eyed peas to the pot, add the hot water, and bring to a boil. Lower the heat to medium and boil for 20 minutes. Add the chard to the dish and continue boiling for another 20 - 30 minutes, until the black-eyed peas are almost cooked.
- Meanwhile, heat the olive oil in a frying pan and sauté the onion for about 3 minutes until softened. Add the olives and continue sautéing for 2 minutes. Add the lemon juice or vinegar, stir, and boil for 1 minute. Pour this mixture over the black-eyed peas (if there is a lot of liquid left, drain some off), add the salt, and boil until the legumes are fully cooked. Add more water if necessary.
