Cook what you grow
Cypriot Black-Eyed Peas with Chard
Louvi me lahana, the Cypriot everyday pot: black-eyed peas simmered soft with chard, then dressed warm at the table with olive oil and lemon.
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Ingredients
serves 4From the garden
- 1½ cups dried black-eyed peas (southern peas), rinsed and picked over · no soak needed; freshly shelled garden peas cook in about half the time
- 1 bunch Swiss chard, stems chopped, leaves torn
- 1 medium yellow onion, diced
- 4 cloves garlic, thinly sliced
- ½ cup fresh dill, chopped
From the pantry
- ⅓ cup olive oil · divided; half goes in the pot, half over the bowls
- 2 lemons, one juiced, one cut into wedges
- 1 bay leaf
- ½ cup kalamata olives (optional) · the usual plate companion
- 1 cup bulgur (pourgouri), cooked (optional) · for a fuller plate
- salt · to taste
- black pepper