Black-Eyed Peas with Swiss Chard

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This dish is from Cyprus. There are two ways of serving this dish. After the black-eyed peas and chard are tender, Greek Cypriots dress the mixture with good olive oil and lemon juice. That is the simple way of eating it. But there is another. The next day (or even the same day) they might dress it up by doing a tiganissi, which means to fry. This little step is exactly the same as a n Indian tarka: oil is heated, seasoned with garlic, onion, and red chile, then poured over the warmed peas. In Cyprus, this dish, hot or cold, is served with crusty bread, black olives, tomatoes, cucumbers, and some sheep cheese like haloumi. You may also serve it with rice. 

From page 20 of Madhur Jaffrey's World Vegetarian.
Ingredients
1 cup dried black-eyed peas
1 lb swiss chard
1 tsp salt
2 tbs evoo
1 tbs fresh lemon juice
For the tiganissi (optional)
3 tbs evoo
1 dried hot red chile
1 smallish onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
 
Directions
1. Pick over the black-eyed peas, wash, and drain.  Cover with water by about 5 inches and leave to soak overnight.
2. Drain the peas and place in a heavy, medium pan.  Add 3.25 cups of water and bring to a boil.  Partially cover, leaving the lid very slightly ajar, turn the heat to low, and simmer gently for 40 minutes, or until the peas are tender.
3. While the peas are cooking, wash the chard and separate the dark green leafy sections from the pale stem and central vein areas.  Cut the leafy section crosswise into 1/4-inch wide strips.  Cut the tougher pale section into 1/4-inch dice.  When the peas have cooked for 40 minutes, add the chard and the salt.  Stir to mix thoroughly and return to a boil over medium-high heat.  Turn the heat to low, cover, and cook for another 30 minutes.  Stir in the oil and lemon juice.  Black-eyed peas are ready to serve as is or with optional tiganissi below.
4. For the tiganissi, heat the oil in a small frying pan over medium-high heat.  When hot, add the red chile and stir for 5 seconds.  As soon as the chile darkens, add the onion and garlic.  Stir and fry until the pieces of onion and garlic start to turn brown at the edges.  Immediately pour the oil and seasonings over the cooked peas and chard.  Stir to mix and serve hot, at room temperature, or chilled.
 
Notes:
Serves 4 to 6
Categories:
Meal   DinnerMain Ingredient   Vegetables
Prep Time   15 to 30 minutesCooking Time   1 1/2 hours
Features   Dairy-Free, Diabetic-Friendly, High-Fiber, Low-Calorie, Low-Carbohydrate, Low-Fat, Low-Sodium, Vegan, Vegetarian, Wheat/Gluten-Free




Matthew S

Member since May 2009

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