Black – Eyed Peas with coriander and greens


by: Xeno

Chard braised with onions, cilantro, and parsley is one of my favorite dishes, and here it meets up with black-eyed peas. Minus the yogurt, this dish is vegan, hut yogurt does complete the proteins. Serve this earthy, lively mixture with bulgur or rice and a spoonful of creamy yogurt alongside. As Greece is the origin of these flavors, I’d look for spicy Greek red wine, but since Greek wines in general are not easy to find, pour an Italian Rosato from Tuscany such as Castello di Ama or one from Sicily, such as Regaleali.


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serves: 4

1 package frozen black-eyed peas

sea salt and freshly ground pepper

2 tablespoons olive oil

2 big bunches of chard

several handfuls of amaranth, blanched nettles, or wild greens (if available, coarse stems removed)

Steamed Bulgur

1 large onion, finely diced

1/2 cup chopped cilantro (more or less, with the stems, plus extra for garnish)

1/2 cup chopped parsley or chervil (more or less)

2 cloves garlic finely chopped

1 tablespoon tomato paste

1 teaspoon paprika

yogurt for serving

Nutrition Facts
Black – Eyed Peas with coriander and greens

Servings Per Recipe: 4

Amount per Serving

Calories: 118

  • Total Fat: 7.2 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 81.2 mg
  • Total Carbs: 11.4 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 2.4 g
  • Protein: 3.3 g

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1.  Put the frozen peas in a pot with 3 cups water, 1/2 teaspoon salt, and a teaspoon of the olive oil. Cover and simmer until tender, about 25 minutes. Meanwhile, chop the chard and any other greens coarsely. Wash but don’t dry them. Trim the chard stems, then cut them into fine dice. Start the bulgur.

2.  Heat the remaining tablespoon oil in a Dutch oven. Add the onion and cook over medium heat for 5 minutes, stirring frequently. Add the cilantro and parsley to the onion along with the garlic and chard stems. Stir in the tomato paste and paprika, then add the chopped greens. Season with 1/2 teaspoon salt, give the mixture a stir, then cover tightly and cook over low heat until the greens are meltingly tender, about 25 minutes. They should cook in their own liquid.

3.  When the peas are soft, add them to the chard along with their liquid. Taste for salt and season with pepper. Serve with the bulgur, a spoonful of yogurt, and a garnish of fresh cilantro leaves.

Cooks' note:
Frozen black-eyed peas cook in about the same amount of time as the greens, as do dried peas if you use a pressure cooker. While the peas are cooking, start the bulgur, then prep and cook the greens.

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