Lucky Black Eyed Peas with Spinach, Leeks and Pomegranate

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Black Eyed Peas are a traditional good luck dish at New Year's throughout much of the American South and elsewhere. In Greece, it doesn't have to be New Year's to enjoy them. This is a take on a traditional Greek stew, gussied up with some delicious pomegranate. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

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Lucky Black Eyed Peas with Spinach, Leeks and Pomegranate

By Diane Kochilas

Prep Time 10

Cook Time 45

Servings

Beans & Pulses, Dairy Free, Gluten Free, Meze / Starters, Recipes, Salads, Sides, Vegan, Vegetables, Vegetarian

Prep Time 10

Cook Time 45

Servings

Beans & Pulses, Dairy Free, Gluten Free, Meze / Starters, Recipes, Salads, Sides, Vegan, Vegetables, Vegetarian

Ingredients

Black Eyed Pea Salad with Pomegranate Spinach and Charred Leeks
2 cups dried black eyed peas rinsed
2 leeks trimmed
2/3 cup Vrisi 36 BOLD or Organic extra virgin Greek olive oil
3 tablespoons Vrisi 36 Greek balsamic vinegar
1 pound fresh baby spinach trimmed
2 garlic cloves finely chopped
1 cup pomegranate arils
¼ cup chopped fresh mint
Salt and pepper to taste

Instructions

Place the black eyed peas in a medium saucepan with enough water to cover by 2 inches / 5 cm. Bring to a boil over high heat and drain. Place back in the pot. Pour in enough boiling water (you can use a tea kettle to boil it) to cover again by two inches / 5 cm. Reduce heat to low. Simmer the black eyed peas for about 35 minutes, or until tender but al dente. Drain immediately and rinse in a colander.
While the black eyed peas are cooking, cut the leeks into ½-inch / 1 ½-cm rounds. Rinse very well and remove any sand. Spin dry.
Heat two tablespoons of olive oil in a large skillet over medium-high heat and sauté the leeks. Season lightly with salt at the beginning of the cooking process. When the leeks begin to brown lightly, add 1 tablespoon of balsamic. Continue cooking until soft and caramelized.
In a separate skillet over medium heat, warm 2 tablespoons of olive oil and sauté the spinach. Add the garlic as soon as the liquid from the spinach has cooked off. Remove from heat.
Combine the black-eyed peas, spinach-garlic mixture, leeks, and mint. Season to taste with salt, pepper, remaining olive oil and balsamic. Garnish with the pomegranate arils and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Lucky Black Eyed Peas with Spinach, Leeks and Pomegranate