A very tasty and healthy dish that can be eaten as a main meal or can accompany a meat dish. It is a great vegetarian dish as well. It is very easy to make and you can add any greens or vegetables you like.
Ingredients 2 cups spinach 2 cups endives 2 cups swiss chards 5 green onions 1 onion, chopped up 2 cups leeks, washed and chopped up 1 handful parsley 1 cup black eyed peas, boiled 1 cup red kidney beans, boiled 2 large ripe tomatoes, chopped 2 – 3 tablespoonfuls mint ½ cup white whine (if liked) 1 small chili, finely chopped (if liked) ¾ cup olive oil Salt and pepper
Clean and thoroughly wash all the greens. Chop them up roughly.
Wash and chop the green onions (the green part included), the leeks and the onion. Put the oil in a pan and sauté the onions. When they are translucent, add the wine. When the wine has evaporated, add all the chopped up greens, except the parsley and the mint. Toss everything gently. When the greens are wilted, add the tomatoes. Simmer for about 10 minutes, or until all the water the water has evaporated. Add the parsley, the mint, the chili and the beans. Add salt and a little pepper, toss well, and simmer for 5 minutes. Turn off the fire and they are ready to serve.
You can use canned peas and beans, if you wish. If you like you can rinse and boil the black eyed peas for about 30 – 40 minutes. They must be soft, but whole. As for the red kidney beans you have to put them in plenty of water the night before to soak, and the following morning you have to drain them and put them in a pot with fresh water and boil them for about one hour, or a little more. Drain the black-eyed peas and the red kidney beans well before adding them to the greens.
If you serve the greens with the beans as a main dish, they can be accompanied by feta cheese, olives and fresh brown bread.