Black-eyed peas with greens, tomatoes, and toasted olive bread crumbs from Mediterranean Vegetarian Feasts (page 194) by Aglaia Kremezi

  • Greek oregano
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  • lemons
  • Show all ingredients...
  • Serves : 4-5

  • EYB Comments

    Can use "Aegean herb and hot pepper mix" on P55 for the mix of dried Greek oregano and Maras pepper; "Smoked olives" on P47 or salt-packed capers for Kalamata olives; amaranth shoots, Swiss chard and spinach or any tender greens for greens of your choice; and crushed red pepper flakes for Maras pepper.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use "Aegean herb and hot pepper mix" on P55 for the mix of dried Greek oregano and Maras pepper; "Smoked olives" on P47 or salt-packed capers for Kalamata olives; amaranth shoots, Swiss chard and spinach or any tender greens for greens of your choice; and crushed red pepper flakes for Maras pepper.

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