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Author Notes: I grew up in a lovely Cypriot household and my mother was a wonderful cook who made every meal from scratch. Even as a child this was one of my favourites.
We ate a lot of greens and beans, meat was reserved for the weekends usually. This dish is super easy to make and my children love it as much as I did at their age. —Christine
juice of lemon
teaspoons salt and pepper to finish
- In a large pot bring enough water to a boil to cover the swiss chard, Make sure to salt the water.
- To this add the chard.
- Meanwhile rinse the blackeyed peas well and add to the pot.
- After ten minutes drain and transfer to a bowl, Drizzle with the olive oil and lemon. Salt and pepper to taste. Toss and enjoy. In addition you can use some lovely crusty bread to sop up the dressing.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens