Louvia Me Lahanawarm Black Eyed Pea And Swiss Chard Salad Food

SWISS CHARD WITH BLACK-EYED PEAS

Steps:

• Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.

BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH

Steps:

• Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
• Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
• Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
• Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.

LOUVIA ME LAHANA(WARM BLACK-EYED PEA AND SWISS CHARD SALAD)

Steps:

• Place peas in a medium saucepan.
• Add enough water to cover by 2".
• Bring to a boil.
• Cook for 5 minutes.
• Drain.
• Add fresh water to cover.
• Bring to a boil.
• Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender.
• Check often and add more water if needed.
• Add chard stems and salt.
• Simmer for 4 minutes more.
• There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce.
• Add chard leaves and cook for 2 minutes more, or until wilted.
• Add lemon juice.
• Stir and remove from heat.
• Drizzle with oil and sprinkle with pepper.
• Serve in warm bowls, sprinkled with oregano.

BLACK-EYED PEA AND BULGUR SALAD

Steps:

• In a medium bowl, combine the bulgur and water.
• Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
• Fluff the grains.
• Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
• Stir the soaked bulgur into the black-eyed pea mixture.
• Chill the salad for at least 1 hour before serving.
• Serve over a bed of lettuce or stuff into a pita.

BLACK EYED PEAS & CHICKPEA SALAD

Steps:

• In a large bowl beat vinegar and salt until salt is partially dissolved. Beat in oil, pepper sauce and garlic until well blended.
• Add black-eyed peas, chickpeas, pimentos and green onions. Toss to coat.
• Cover, stirring occasionally, chill several hours. Serve from lettuce lined bowl or platter.

LOUVIA (BLACK - EYED PEAS STEW)

Steps:

• Wash the peas and boil them in a pot with water and salt for 45 minutes. Drain them.
• In another pot put the olive oil and the onion. Stir and cook for 2-3 minutes. Then add the garlic, the tomatoes, the tomato paste, the parsley and the dill. Let them cook in medium hear for 30 minutes. Add some salt.
• Add the peas to the sauce, mix and cook in low heat for 15 minutes.

CONFETTI BLACK EYED PEA SALAD

Steps:

• Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley.
• Gently stir to combine.
• Cover and refrigerate up to 24 hours before serving.