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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Greek-style Greens with Fennel and Black-eyed Peas Recipe

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This recipe for Greek-style Greens with Fennel and Black-eyed Peas is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can black-eyed peas
1 C diced fennel bulb
2 1/2 C tender, leafy greens (mixed or all one kind), washed, stemmed and roughly chopped
1/3 C extra-virgin olive oil
3/4 C chopped onion
3 scallions, finely chopped
small handful of roughly chopped cilantro
1 C chopped tomatoes
pinch of fennel seeds
salt and pepper
Directions:
Directions:
Wash the fennel and greens and set aside, dripping wet, on a plate. In a deep, wide saucepan saute the fennel, onion, and scallions till soft and golden...about 10 minutes. Add 1 C water and cook, stirring often, for 10 more minutes. Add the greens, cilantro, tomatoes, fennel seeds, and salt and pepper. Cook another 10 minutes. Add the black-eyed peas along with some of the can liquid if needed to keep everything moist. Simmer another 10 minutes. Serve warm or cool for lunch with cheese, olives, and a glass of wine.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Another very good way to add more greens to your diet! Excellent using baby spinach as well as red chard. I'm not as fond of the more bitter greens but they are good in this as well...the fennel softens the taste.

 

 

 

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