2006. Reflecting back, in my home. It's late afternoon and my son Longinos is returning hungry from the after-school club. I serve him the chicken with vegetables I made, and he, crying, asks for his favorite louvi. Luckily, there were some leftovers from the previous day, so Longinos happily eats his legumes once again. Until he was 6 years old, he never ate meat. In fact, when we visited friends, they would roast louvi (dried black-eyed peas) alongside the souvla (spit-roast) just for him. Usually, louvi is made with chard, wild greens (lapana), and zucchini. But one time when we didn't have other vegetables at home, my husband Kypros added 'krabi' (cabbage/collard greens), and the result, I assure you, was excellent.
