Clean and wash the greens thoroughly and place them in a colander to drain. Blanch the peas for 4-5 minutes and discard the water. Boil until they are slightly tender. Season with salt just before removing from heat. In a large skillet, heat half the olive oil and sauté the onion until tender. Add the spinach and Swiss chard and stir continuously until slightly wilted. Add the remaining olive oil, the roughly chopped herbs, tomatoes, salt, pepper and peas, and cook for a further 10-15 minutes, adding salt to taste. Stir carefully a couple of times. Serve with Messinian sfela cheese and fresh green olive oil.

Recipe by Constantinos Vassiliadis, Messinian Gastronomy Festival 2019