Mediterranean black-eyed peas

7 servings

Ingredients

Quantity Ingredient
1⅔ cup Dried black-eyed peas
1 cup Diced fennel bulb
2½ cup Mixed tender leafy greens; packed washed
; stemmed and roughly
; cut
¼ cup Extra-virgin olive oil
¾ cup Chopped onion
3 Scallions; finely chopped
1 Sprig fresh cilantro; stemmed and roughly
; chopped
1 cup Grated tomatoes
1 pinch Fennel seeds; bruised in a mortar
Salt
Freshly ground black pepper

Directions

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.

Serves 6 to 8

From Paula Wolfert's Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes and aired on Monday, January 4, 1999.

GMT RECIPES

MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Paula Wolfert's Mediterranean Grains and Greens Converted by MM_Buster v2.0l.

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