Lunches
Louvi me Lahana (Black-Eyed Pea & Greens Stew)
Ingredients
- - Dried black-eyed peas — 300 g (10 oz)
- - Swiss chard or spinach, chopped — 300 g (10 oz)
- - Onion, chopped — 1 large
- - Olive oil — 80 ml (1/3 cup)
- - Lemon juice — 3 tbsp
- - Salt — 1 tsp
Method
- Soak black-eyed peas in water for 2 hours (they cook faster than most dried beans, so no overnight soak is needed).
- Drain and place peas in a pot with fresh water to cover by 5cm; bring to a boil then reduce to a simmer.
- Cook for 20 minutes, then add the chopped onion and greens.
- Simmer for a further 15-20 minutes until the peas are tender and greens are wilted.
- Drain most of the excess liquid, leaving a small amount for moisture.
- Stir through olive oil and lemon juice, and season with salt before serving warm.
Introduction: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with
wild or cultivated greens.
Cultural Background: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with
wild or cultivated greens. It reflects the island's reliance on legumes and foraged greens during periods
when meat and dairy were avoided, and remains popular year-round for its simplicity.
Variations: Vegetarian. Naturally vegan as traditionally prepared for Lent.
Storage: Refrigerate up to 4 days in an airtight container.
Reheating: Reheat gently on the stovetop with a splash of water, or microwave covered for 2 minutes.
Nutrition: Per serving: ~260 kcal, 13g protein, 11g fat, 30g carbohydrate.
FAQs
Q: Is this dish vegan?
A: Yes, it is naturally vegan as prepared in Orthodox fasting tradition.
Q: Can I use canned black-eyed peas?
A: Yes, use 2 cans, drained, and reduce cooking time to 15 minutes total.