Spicy Black-Eyed Peas and Collards or Kale and Herring Pikantika Mavromatika me Lahanides kai Renga
Ingredients
- 1 pound / ½ kilo black-eyed peas rinsed
- 2 large red onions
- 1-2 fresh or dried whole chili peppers
- 2 pounds / 1 kilo collard greens or kale trimmed and coarsely chopped
- Salt and pepper to taste
- 1 cup extra-virgin Greek olive oil
- Smoked herring fillets Greek lakerda (salted mackerel in olive oil), or salted anchovies or sardines, rinsed
Instructions
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Place the black-eyed peas in a large pot with ample cold water and bring to a boil. Remove, drain, and place back in the pot with enough fresh water to cover by 2 inches / 5 cm. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes until the black-eyed peas are tender but al dente and the liquid is reduced by at least half.
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Add the onions, chili pepper, collards or kale, salt, pepper, and half the olive oil. Continue cooking, covered, until all the vegetables are tender and there is almost no liquid left in the pot, another 30 minutes or so. Remove, cool slightly, and mix in the remaining olive oil. Serve either with pieces of filleted salted or smoked fish on top or the side.
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