Louvi me Lahana (Cypriot Black-Eyed Peas with Wild Greens)

Louvi me lahana is a simple Cypriot dish of black-eyed peas simmered with wild greens, finished with olive oil and lemon. It’s a humble Lenten staple that shows how far a few good ingredients can go.

Ingredients

• 1 1/2 cups (300g) dried black-eyed peas
• 1 lb (450g) Swiss chard or seasonal wild greens, chopped
• 1 onion, chopped
• 3 tbsp olive oil, plus more for serving
• 1 tomato, grated or finely chopped
• 1 lemon, juiced
• Salt and pepper, to taste

Instructions

1. Cook the peas
   Rinse the black-eyed peas and place in a pot with plenty of water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until just tender. Drain and set aside.
2. Sauté the onion
   Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes until softened.
3. Add tomato and greens
   Stir in the grated tomato and cook for 2 minutes, then add the chopped greens and a splash of water. Cover and cook for 8-10 minutes until wilted.
4. Combine and simmer
   Add the cooked black-eyed peas to the pot along with a little more water if needed. Simmer uncovered for 10 minutes, until the flavors meld and the mixture is lightly saucy.
5. Finish and serve
   Season with salt and pepper, drizzle with olive oil and lemon juice, and serve warm or at room temperature.

Louvi is traditionally served with crusty bread and a scattering of olives on the side.