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Fennel-Scented Peas & Wild Greens




Source of Recipe


RC


List of Ingredients




2 cups black-eyed peas -- (1 pound)
3 cups diced yellow onion -- 1/4" dice
3 tablespoons olive oil
1 cup diced carrots -- 1/4" dice
1 cup diced celery -- leaves included, 1/4" dice
1 cup diced leeks -- white and light green parts only, 1/4" dice
1 cup diced fennel bulb -- 1/4" dice
2 tablespoons minced garlic
1 1/2 teaspoons Aleppo pepper
1/2 - 1 tsp. crushed red pepper (optional)
2 teaspoons fennel -- crushed
1 1/2 teaspoons black pepper -- 1 - 2 tsp. to taste
1 teaspoon fine sea salt -- or 2 tsp. coarse sea salt
3 tablespoons tomato paste
8 cups water -- 6 - 10 cups as preferred
3 bay leaves
1 pound cleaned mixed greens -- (wild
greens, kale, Swiss chard, spinach, escarole) tough
stems removed and greens cut into 1/4" strips

Recipe



Spread out the black-eyed peas in a pan and inspect
carefully, removing any pebbles, debris, or damaged
peas.

Put the peas in a large pot, and add enough water to cover them by 2 inches.

Bring the water to a boil, and boil the peas for 5 minutes.

Turn off the heat and let the peas soak in the hot water while you dice the vegetables.

When the vegetables are ready, drain and rinse the
peas.

Rinse out and dry the pot and return it to the
burner.

Sauté the onions, lightly seasoned with salt and
freshly ground black pepper, in olive oil until they
soften and start to turn golden.

Add the carrots, celery, leeks, fennel, garlic, Aleppo pepper, crushed fennel, black pepper, and salt, and sauté for two minutes.

Stir in the tomato paste until it is evenly
distributed in the vegetables.

Stir in the water, bay leaves, and greens.

Bring the water to a boil, turn down the heat, and simmer for 45 minutes, or until the beans are done and the flavors have blended.

Taste and adjust the seasoning with salt or freshly ground black pepper as needed