Louvi

Louvi

Cypriot black-eyed peas with greens, serves 4-6

Ingredients

Serves 4-6

black-eyed peas  500g
Swiss chard      300g
potatoes         300g
courgette        200g
onion            100g
garlic           4 cloves
lemons           2-3
olive oil        to serve
salt             to taste
black pepper     to taste

The olive oil and lemon are not garnish. They are the point. Use the best olive oil you have and be generous.
Serve with olives, crusty bread and raw tomatoes.

Recipe

1. Rinse the black-eyed peas. Cover with cold water, bring to a boil and boil for 15 minutes. Drain and discard this first water.

2. Heat a good glug of olive oil in a large pot. Add the chopped onion with a pinch of salt and cook for 5 minutes. Add the sliced garlic and cook for another minute.

3. Return the peas to the pot with 2 litres of fresh cold water. Bring to a boil, then cover and simmer for 45 minutes.

4. Add the potatoes cut into chunks and 500ml more water. Cook for 10 minutes.

5. Add the courgette and roughly chopped chard. Season well. Cook for 20 more minutes until everything is tender and the broth has thickened slightly.

6. Serve in deep bowls. Everyone adds their own: a very generous squeeze of lemon, a lot of olive oil, salt and pepper.