Greek Black Eyed Peas and Greens
Elevate your weeknight dinner routine with this hearty and wholesome recipe for Greek Black-Eyed Peas and Greens, a one-pot wonder bursting with Mediterranean flavors. Perfectly tender black-eyed peas, simmered with sweet tomatoes, aromatic onions, and a generous handful of vibrant greens like spinach, kale, or Swiss chard, come together to create a nourishing and satisfying dish. Fresh dill, parsley, and a bright splash of lemon juice enhance the recipe's earthy and tangy profile, making it a versatile option for vegans and vegetarians alike. Easy to prepare with either dried or canned black-eyed peas, this dish offers a delightful balance of comfort and nutrition in just under an hour. Serve it warm with crusty bread or as a flavorful side for your favorite Greek-inspired feast.
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Recipe Information
Ingredients
- 1 cup (dried) or can (15 oz) Black-eyed peas (dried or canned)
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 cup Tomatoes, diced (fresh or canned)
- 4 cups Greens (spinach, kale, or Swiss chard), roughly chopped
- 2 tablespoons Dill, fresh and finely chopped
- 2 tablespoons Parsley, fresh and finely chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Water or vegetable stock
Instructions
If using dried black-eyed peas, rinse them thoroughly, soak them in water overnight, and drain. Cook them in a pot of boiling water for 25-30 minutes until tender. Drain and set aside. If using canned black-eyed peas, drain and rinse them well.
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes to the pot and allow them to simmer for 5 minutes, stirring occasionally.
Pour in the water or vegetable stock and bring the mixture to a gentle simmer.
Add the cooked black-eyed peas to the pot, stirring them into the tomato mixture.
Reduce the heat to low and stir in the chopped greens, allowing them to wilt and cook down for about 5 minutes.
Season the dish with salt, black pepper, fresh dill, and parsley. Stir well to combine.
Drizzle the fresh lemon juice over the dish and adjust the seasoning if needed.
Allow the dish to simmer for another 5-7 minutes until the flavors meld together.
Serve warm with a drizzle of extra olive oil and crusty bread or alongside your favorite Greek dishes.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 23.2 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3351 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
