- Black Eyed Peas
- Chard or other greens (not bitter)
- 1/2 bunch of myronia, kafkalithres, dill
- Onions, chopped
- Peeled tomatoes, chopped
- Fennel seeds
- Olive Oil PDO Kalamata
- 1/2 lemon, juice
- Salt, Pepper
Wash and clean the greens, cutting off the hard stems. Put them in a colander to drain. Scald the beans for 4′-5 ‘and throw away the first water.
Put them in cold water to boil until the get soft enough, but not too soft.
Towards the end of cooking, add salt.
In a wide pot, heat the half of the olive oil and saute the onion until soft.
Add the greens (spinach and chard) and stir for 2’-3 ‘minutes, to lose volume.
Add the remaining olive oil, the chopped herbs, tomatoes, salt, pepper, fennel seeds and beans and let them cook together for 10′-15’.
Stir a couple of times carefully. Add lemon and pepper and serve hot.