Mediterranean Black-Eyed Peas

Course : Vegetables
Serves: 7
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1 2/3 cups dried black-eyed peas
1 cup diced fennel bulb
2 1/2 cups mixed tender leafy greens -- packed washed stemmed and roughly cut
1/4 cup extra-virgin olive oil
3/4 cup chopped onion
3 medium scallions -- finely chopped
1 sprig fresh cilantro -- stemmed and roughly chopped
1 cup grated tomatoes
1 dash fennel seeds -- bruised in a mortar
1 dash salt
1 teaspoon freshly ground black pepper

Preparation / Directions:

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.


Nutritional Information:

210 Calories (kcal); 8g Total Fat; (34% calories from fat); 10g Protein; 26g Carbohydrate; 0mg Cholesterol; 8mg Sodium

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