BLACK-EYED PEAS WITH SAUTÉED GREENS (LOUVIA ME TIGANISI)
INGREDIENTS
• 260 g Dried Cypriot black-eyed peas (Louvia)
• 8 cup Hot water
• 250 g Roughly chopped Cypriot chard (or Swiss chard)
• ½ cup Olive oil
• 1 cup Finely chopped onion
• ½ cup Black olives
• ¼ cup Lemon juice or vinegar
• 1 ½ tsp Salt
METHOD
1. Remove any small stones from the black-eyed peas and rinse them well. Place them in a pot and cover with plenty of water. When it boils, add the black-eyed peas. Let them boil for 10 minutes and then drain.
2. Return the black-eyed peas to the pot, add the hot water, and bring to a boil. Lower the heat to medium and boil for 20 minutes. Add the chard to the dish and continue boiling for another 20 - 30 minutes, until the black-eyed peas are almost cooked.
3. Meanwhile, heat the olive oil in a frying pan and sauté the onion for about 3 minutes. Add the olives and continue sautéing for 2 minutes.
4. Add the lemon juice or vinegar, stir, and boil for 1 minute. Pour this mixture over the black-eyed peas (if there is too much liquid, drain it first), add salt, and boil until the legumes are fully cooked. Add more water if necessary.
