Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Two Cypriot specialties--good olive oil and fresh lemons--lend sunny flavor to this simple bean dish, served as a side in Cyprus. Chard adds a hearty touch. Top with a dollop of Greek yogurt, or nondairy yogurt to keep it vegan, for a meatless meal.

Jen Rose Smith
Source: EatingWell Magazine, March 2020

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Recipe Summary

active:
15 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place black-eyed peas and 1 teaspoon salt in a medium bowl. Cover with cold water by 2 inches and soak overnight.

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  • Drain and rinse the peas. Transfer to a medium saucepan with the remaining 1/2 teaspoon salt. Cover with 4 cups water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the peas are almost tender, about 15 minutes. Drain.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chard; cook, stirring occasionally, until the greens are slightly wilted, 2 to 3 minutes more. Add the peas, broth and 2 tablespoons lemon juice. Cook, stirring occasionally, until the peas are tender, about 20 minutes.

  • Serve warm, drizzled with the remaining 2 tablespoons each oil and lemon juice.

Nutrition Facts

186 calories; protein 7.6g; carbohydrates 23.1g; dietary fiber 7.1g; sugars 5.4g; fat 7.6g; saturated fat 1.1g; vitamin a iu 4636.3IU; vitamin c 28.6mg; folate 177.1mcg; calcium 73.8mg; iron 3.5mg; magnesium 104.9mg; potassium 542.9mg; sodium 307.8mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/17/2020
I thought it was delicious! I may have used more lemon juice than the recipe called for. I didn't measure it. Read More