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
- Soak the black-eyed peas for an hour. Drain and transfer to a pot and cover with fresh water. Bring to a boil over high heat. Decrease the heat to a simmer, then simmer for about 30 minutes, until tender.
- While the beans are cooking, wash the greens and let them sit, dripping wet, on a placemat.
- 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, about 10 minutes. Add the greens to the saucepan along with the cilantro, tomatoes, fennel seed and salt and pepper and cook for 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 for another 10 minutes and correct the seasoning. Serve warm or cool.
Paula Wolfert from “The Oldways Table”
Saturated Fat: 1g