Black eyed peas with spinach and herbs


  • Black Eyed Peas
  • Spinach
  • 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.


Municipality of Kalamata

Kalamata Gastronomy

Athinon 99, Kalamata