1 ¾ cups dried black-eyed peas
2 ½ packed cups mixed tender leafy greens (three or four of these sweet greens-beet greens, baby spinach, Swiss chard, miner’s lettuce, pea shoots, mache, orache, nettles, lamb’s quarters, and green amaranth-with a sprig of cilantro added for fragrance)
3 tablespoons extra-virgin olive oil
¾ cup chopped onion
3 scallions, white and tender green parts, finely chopped
1 cup diced fennel bulb
1 sprig fresh cilantro, stemmed and coarsely chopped
1 cup grated tomatoes
Pinch of fennel seeds, bruised in a mortar
Sea salt and freshly ground black pepper
Water (optional)
Paula Wolfert from “The Oldways Table”