Louvi with Leafy Greens
A Cypriot home-style dish of tender black-eyed peas and soft chard, served with lemon juice and good olive oil.
Ingredients
- black-eyed peas300 g
- water for soaking and boiling1500 ml
- chard300 g
- olive oil30 ml
- lemon juice30 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Soak the black-eyed peas in cold water for 3 hours, then drain and rinse the beans.
Transfer the beans to a pot, cover with fresh water, bring to a boil, and cook for 5–10 minutes; skim off the foam.
Drain the first water, cover the beans again with hot water, and cook over medium heat for 20–25 minutes.
Rinse the chard, trim the tough ends of the stems, and cut into large pieces.
Once the beans are half-tender, add the chard and cook together for another 15–20 minutes, until the beans and stems are soft.
At the end, season with salt and pepper; if there's a lot of liquid left in the pot, drain off the excess, keeping the dish moist.
Serve the louvi warm or at room temperature, drizzled with olive oil and lemon juice.
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