MAVROMATIKA FASOLIA ME MYRONOLAHANA (Peloponnesos)
- 1⁄2 pound dried black-eyed peas, picked over and rinsed
- 2⁄3 to 1 cup extra-virgin olive oil, to taste
- 1 large onion, finely chopped or grated
- 3 garlic cloves, finely chopped
- 11⁄2 pounds mixed greens (spinach, chervil, collards, chard), trimmed, chopped, and washed well
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
Makes 4 to 6 servings
1. Bring the black-eyed peas to a boil in ample water, then drain. Place the peas back in the pot with fresh cold water and bring to a boil again. Reduce the heat to medium-low and simmer over medium heat until tender, 35 to 40 minutes.
2. Meanwhile, prepare the greens: In a large, deep skillet or Dutch oven, heat 1/3 cup of the olive oil and cook the onion and garlic over medium heat, stirring, until wilted. Add the greens and tomato paste and season with salt and pepper. Cover and cook the greens in their own juices over low heat for about 20 minutes; they should be soft.
3. Drain the black-eyed peas and add them to the greens, stirring gently with a wooden spoon to combine. Cover the pot and cook the beans and greens together over medium-low heat for another 5 to 10 minutes for the flavours to meld. Adjust the seasoning with salt and pepper. Just before removing from the heat, pour in the remaining olive oil. Serve warm or at room temperature.