Rinse black-eyed peas well with water. Put them into a large pan and bring them to boil until they become tender, but not too mushy. Pour them into a colander. Into another large pan, pour 100g. of Messinia Olive Oil. Sauté the chopped scallions, the herbs and the diced carrots. When wilted, add the coarsely chopped spinach. When it softens, add the tomato paste dissolved into a small amount of water. Finally, add the peas, salt, pepper and a cup of water. Simmer until most of the liquid evaporates.
Spinach is rich in vitamin K, which is essential for good bone health. Spinach alone is not a good source of iron because it has a high content of oxalic acid. Oxalic acid binds with iron and further inhibits iron absorption. However, if combined with vitamin C, e.g. orange juice, tomato or lemon juice, its bioavailability increases. The black-eyed beans belong to legumes and are considered a good source of energy, proteins, carbohydrates, fiber, potassium, phosphorus, magnesium and selenium.
Black-Eyed Peas cooked with Spinach are a recipe which dates back to three generations.
Source: Stavroula Bastakos
• 1 kg of fresh spinach
• 1 small bunch of parsley
• 1 small bunch of dill
• 1 small bunch of Mediterranean hartwort (kafkalithres)
• 1 small bunch of sorrel (lapatho)
• 1 small of borage (starflower)
• 1 small bunch of chard
• 1 small bunch of sfelitsi
• 2 spring onions
• 2 medium carrots
• 400 g. of black eyed peas
• 2 tablespoons of tomato paste