LOUVIA ME LAHANA(WARM BLACK-EYED PEA AND SWISS CHARD SALAD)
Adapted from the Foods of the Greek Islands. Posted for ZWT6. From Cyprus. To substitute canned black-eyed peas, drain a 16-ounce can and combine with chard and 1 1/2 cups vegetable broth.
Provided by Chocolatl
Categories Chard
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place peas in a medium saucepan.
- Add enough water to cover by 2".
- Bring to a boil.
- Cook for 5 minutes.
- Drain.
- Add fresh water to cover.
- Bring to a boil.
- Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender.
- Check often and add more water if needed.
- Add chard stems and salt.
- Simmer for 4 minutes more.
- There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce.
- Add chard leaves and cook for 2 minutes more, or until wilted.
- Add lemon juice.
- Stir and remove from heat.
- Drizzle with oil and sprinkle with pepper.
- Serve in warm bowls, sprinkled with oregano.
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