Preparation:
Soak the black-eyed peas according to package directions. Drain and cook in fresh water to cover until almost tender, about 30 minutes. Meanwhile, wash the fennel and the greens and let sit, dripping wet, on a plate.
In a 4-quart saucepan over medium heat, warm the olive oil. Add the onion, scallions, and the fennel and cook until soft, golden, and aromatic, for about 10 minutes. Add 1 cup water and continue to cook, stirring often, for 10 minutes. Add the greens to the saucepan along with the tomatoes, fennel seeds, and salt and pepper and cook for another 10 minutes.
Drain the black-eyed peas; discard the water. Add the black-eyed peas to the saucepan along with a few tablespoons water, if necessary, to keep everything moist. Simmer another 10 minutes and correct the seasoning. Serve warm or cool. |
