📝 About This Recipe
Transport yourself to the sun-drenched islands of the Aegean with this soul-warming 'lathero' dish, where earthy black-eyed peas meet the silky, mineral richness of fresh Swiss chard. This traditional Greek staple celebrates the Mediterranean diet's brilliance, relying on high-quality extra virgin olive oil and fragrant herbs to create a luscious, velvety sauce. It is a humble yet sophisticated masterpiece of plant-based cooking that is as nutritious as it is deeply satisfying.
🥗 Ingredients
The Legumes
- 500 grams Dry black-eyed peas (rinsed and picked over)
- 2 pieces Bay leaves (dried)
The Aromatics and Vegetables
- 500 grams Swiss chard (Seskoula) (washed, stems finely chopped, leaves roughly chopped)
- 3/4 cup Extra virgin olive oil (divided into 1/2 cup and 1/4 cup)
- 1 large Red onion (finely diced)
- 1 medium Leek (white and light green parts only, thinly sliced)
- 3 pieces Garlic cloves (minced)
- 1 medium Carrot (finely diced)
- 1 tablespoon Tomato paste (diluted in 1/2 cup warm water)
Herbs and Seasoning
- 1/2 bunch Fresh dill (finely chopped)
- 1/2 bunch Fresh flat-leaf parsley (finely chopped)
- 1-2 pieces Lemon juice (freshly squeezed to taste)
- to taste Sea salt
- to taste Freshly ground black pepper
- 1 pinch Red pepper flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Place the black-eyed peas in a large pot and cover with plenty of cold water. Bring to a boil and cook for 5 minutes.
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2
Drain the peas into a colander and rinse them under cold water. This 'first boil' removes impurities and prevents the final dish from turning too dark.
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3
Wipe out the pot and return the peas to it. Add enough fresh water to cover them by 2 inches, along with the bay leaves. Bring to a simmer and cook for 15-20 minutes until the peas are parboiled (tender but still firm).
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4
While the peas simmer, prepare your vegetables. Ensure the Swiss chard stems are separated from the leaves as they require different cooking times.
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5
In a separate wide, deep pan or Dutch oven, heat 1/2 cup of the extra virgin olive oil over medium heat.
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6
Add the diced onion, sliced leek, and carrot. Sauté for 6-8 minutes until softened and translucent, but not browned.
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7
Stir in the minced garlic and chard stems. Cook for another 3 minutes until fragrant.
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8
Add the tomato paste diluted in water and stir to combine. Let it simmer for 2 minutes.
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9
Using a slotted spoon, transfer the parboiled black-eyed peas from their pot into the vegetable pan. Add about 1 to 1.5 cups of the pea-cooking liquid (enough to almost cover the beans).
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10
Season with salt, pepper, and red pepper flakes. Cover and simmer gently for 15 minutes.
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11
Add the chopped Swiss chard leaves in batches, stirring them in as they wilt. If the pot looks dry, add a splash more cooking liquid.
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12
Cover and cook for another 10-15 minutes until the chard is tender and the sauce has thickened and become 'melty'.
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13
Stir in the fresh dill and parsley. Drizzle with the remaining 1/4 cup of raw olive oil and the lemon juice.
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14
Remove from heat, cover, and let the dish rest for at least 10 minutes before serving. This allows the flavors to harmonize and the oil to emulsify into a rich sauce.
💡 Chef's Tips
Don't skip the 'first boil' of the peas; it ensures a clean, bright flavor and a more aesthetic appearance. Use the highest quality Greek extra virgin olive oil you can find, as it acts as a primary flavoring component, not just a cooking fat. If Swiss chard isn't available, you can substitute with fresh spinach or wild greens (horta), though chard provides the most authentic texture. Be careful not to overcook the peas in the first stage; they should finish cooking in the sauce to absorb all the aromatic flavors. This dish tastes even better the next day after the flavors have had time to fully develop in the refrigerator.
🍽️ Serving Suggestions
Serve at room temperature with a generous slab of tangy Greek Feta cheese on the side. Pair with crusty sourdough bread or warm pita to soak up the delicious olive oil sauce. Accompany with a side of Kalamata olives and some pickled green peppers for a traditional mezze-style meal. Enjoy with a chilled glass of Assyrtiko or a light, crisp Rosé to balance the earthiness of the legumes. A simple side of smoked herring or sardines provides a wonderful salty contrast to the sweet chard.