Black-eyed peas with chard (Louvı) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 206) by Yasmin Khan

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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

    Dried black-eyed peas require soaking for 8 hours or overnight. Can substitute black olives for green olives.

  • ksg518 on January 20, 2022

    This is very good. I agree with the other reviews that the accompaniments are needed, although I skipped the cucumber. I never would have thought to pair black-eyed peas with olives but I loved the combination. A definite repeat.

  • imaluckyducky on July 16, 2021

    5 stars. Humble ingredients and not a lot of nit-picking for a huge payoff. Fantastic, nutritious base for the suggested topping (loved adding olives!). Will make again.

  • jenburkholder on June 22, 2021

    Very tasty. Accompaniments are essential to the dish.

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