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Cypriot Louvi me Lahana (Black-eyed Peas with Greens)

Ingredients (4 servings)

  • 250 g dried black-eyed peas (or 1 can, drained)

  • 1 bunch chard, spinach, or beet greens (chopped)

  • 1 onion, chopped

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • Salt to taste

  • Water

Instructions

  • Soak black-eyed peas overnight if using dried.

  • Cook peas in fresh water for about 30–40 minutes (or 10 minutes for canned) until tender. Drain.

  • In a pan, heat olive oil and sauté the onion until translucent.

  • Add chopped greens and cook for 5–7 minutes until wilted.

  • Add the cooked peas and stir to combine.

  • Add lemon juice and salt to taste.

  • Serve warm or cold with whole-grain bread or boiled potatoes.

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