Side Dish

Greek Black-Eyed Peas and Greens

Name: Greek Black-Eyed Peas and Greens
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 6 cups trimmed arugula (about 6 ounces); 6 cups baby spinach (about 6 ounces); 1 1/4 cups dried black-eyed peas (about 8 ounces); 1/4 teaspoon freshly ground black pepper; 1 (14 1/2-ounce) can petite diced tomatoes, undrained; 1 cup finely chopped celery; 2 tablespoons extravirgin olive oil; 1 cup (4 ounces) crumbled feta cheese; 4 garlic cloves, minced; 2 cups finely chopped onion; 3/4 teaspoon salt; 7 cups torn Swiss chard (about 8 ounces)

7 October 2026

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Total Time45 Mins

Serves6

Per Serving$1.84

Photo coming soon

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Greek Black-Eyed Peas and Greens might be a recipe you should try. This side dish has 205 calories, 10g of protein, and 10g of fat per serving. This recipe serves 6.

Gluten Free Vegetarian European Mediterranean Greek Side Dish Healthy Onions

Method:

1
Sort and wash peas.
2
Place peas in a large saucepan; cover with water to 2 inches above peas. Bring to a boil; drain. Return peas to pan; cover with water to 2 inches above peas. Bring to a boil. Reduce heat to medium; cook 30 minutes or just until tender.
3
Drain.
4
Heat oil in large Dutch oven over medium heat.
5
Add onion, celery, and garlic; cook 6 minutes or until tender, stirring occasionally. Stir in the chard, spinach, arugula, salt, pepper, and tomatoes. Cover and cook 20 minutes or until tender, stirring occasionally. Stir in peas; cover and cook 15 minutes. Stir in cheese; cook 5 minutes or until cheese melts, stirring occasionally.

Adapted from My Recipes

Kit For This Recipe

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