Black-eyed peas with wild fennel from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • westminstr on April 29, 2014

    I made a half recipe with a 16 oz package of frozen black-eyed peas, using up fennel fronds and stalks. It was very quick with the frozen peas, and I thought the flavor was excellent. She says the flavor is better the next day, but with the frozen peas I thought the dish was best when freshly made, when the garlic and fennel flavors were brighter. I would do this again, as I am always looking for more ways to make use of fennel fronds.

  • Avocet on December 27, 2011

    Very good. I made this with dried black-eyed peas, but I think it would work just as well with fresh or frozen, though the cooking time might be a little shorter. I used more garlic and I used a bulb of Florence fennel, rather than just the fronds.

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