Slow-Cooked Black-Eyed Peas with Wild Greens and Lemon
- 1/2 pound black-eyed peas, sorted to remove stones
- 3 cloves garlic
- 2 dried bay leaves
- 1 1/4 cups extra-virgin olive oil
- 6 small red onions, julienned
- Coarse salt and freshly ground black pepper
- 4 cloves garlic
- 2 cups finely chopped peeled and seeded tomatoes
- Pinch of Aleppo pepper
- 1 cup packed blanched and chopped wild greens, such as dandelion, mustard, or chard
- 2 tablespoons chopped fresh dill
- Zest of 1/2 lemon
- 8 ounces spinach, stemmed, washed, and dried
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Aleppo pepper (1 Pinch)
- Bay leaves, dried (2)
- Black-eyed peas (1/2 pound)
- Dill, fresh (2 tablespoons)
- Garlic (7 cloves)
- Greens, packed wild (1 cup)
- Lemon, Zest of (1/2)
- Red onions, small (6)
- Spinach (8 ounces)
- Tomatoes (2 cups)
- Cooking & Baking
- Olive oil, extra-virgin (1 1/4 cups)
- Salt and freshly ground black pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Published February 8, 2012 (1 year ago).
32 people saved this recipe.
