Black-eyed peas with spinach
A vegetarian Greek dish made with spinach, herbs, black-eyed peas, and cherry tomatoes for that refreshing taste. A combination of a healthy ingredients dish for the summer table.
Ingredients
- 500 g black-eyed peas dry
- 2 fresh onions chopped
- 2 red onions chopped
- 850 g fresh spinach
- 4 tbsp dill finely chopped
- 3 tbsp parsley finely chopped
- lemon zest grated
- 1 lemon juice squeezed
- 6 cherry tomatoes optional
- 125 ml olive oil
- salt
- pepper
Instructions
- Preheat oven to 160c. In a medium size pot boil black-eyed peas until half done. Set aside to cool off.
- In a large skillet pour two tablespoons of olive oil and the chopped red and fresh onions. Saute for a few minutes.
- Add the spinach and finely chopped herbs and continue to saute.
- Pour in the lemon juice and grated lemon zest and cook until the lemon juice has been absorbed. Season with salt and pepper.
- Add the black-eyed peas and stir and combine for 5 minutes.
- In a large pan transfer the mixture and top with the remaining olive oil and sliced cherry tomatoes. Let it cook for about 35 minutes. Serve hot or cold with Greek feta cheese.
