Cypriot Louvi (Black-Eyed Peas) with Greens and Sautéed Onions and Olives
2006. Reflecting back, in my home. It's late afternoon and my son Longinos is returning hungry from the after-school club. I serve him the chicken with vegetables I made, and he, crying, asks for his favorite louvi. Luckily, there were some leftovers from the previous day, so Longinos happily eats his legumes once again. Until he was 6 years old, he never ate meat. In fact, when we visited friends, they would roast louvi (dried black-eyed peas) alongside the souvla (spit-roast) just for him. Usually, louvi is made with chard, wild greens (lapana), and zucchini. But one time when we didn't have other vegetables at home, my husband Kypros added 'krabi' (cabbage/collard greens), and the result, I assure you, was excellent.
INGREDIENTS
- • 2 cups (260g) dried Cypriot black-eyed peas (louvi)
- • 2 liters (8 cups) hot water
- • 4 cups (250g) coarsely chopped Cypriot greens (Swiss chard/beet greens)
- • ½ cup (115ml) olive oil
- • 1 cup (150g) finely chopped dry onion
- • ½ cup (160g) black olives
- • ¼ cup (60ml) vinegar or lemon juice
- • 1 ½ teaspoons (12g) salt
METHOD
- 1. 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 peas. Let them boil for 10 minutes and then drain.
- 2. Return the peas to the pot, add the hot water, and bring to a boil.
- 3. Reduce the heat to medium and boil for 20 minutes. Add the greens to the dish and continue boiling for another 20 - 30 minutes, until the peas are almost cooked.
- 4. Meanwhile, pour the olive oil into a frying pan and when hot, sauté the onion for about 3 minutes. Add the olives and continue sautéing for 2 minutes.
- 5. Add the vinegar, stir, and boil for 1 minute. Pour this mixture over the peas, add the salt, and boil until the legumes are fully cooked. Add more water if necessary.
