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Slow-Cooked Black-Eyed Peas with Wild Greens and Lemon

Wild greens are a staple of the Greek diet. Mix dandelion, chard, or your favorites into this hearty and healthy side dish from chef Jim Botsacos of Molyvos restaurant.

Photography: Rob Tannenbaum




For the Black-Eyed Peas

  • 1/2 pound dried black-eyed peas, sorted to remove stones
  • 3 cloves garlic
  • 2 dried bay leaves

For the Wild Greens

  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • 6 small red onions, julienned
  • Coarse salt and freshly ground black pepper
  • 4 cloves garlic, sliced
  • 2 cups finely chopped peeled and seeded tomatoes
  • Pinch of Aleppo pepper
  • 1 cup packed blanched and chopped wild greens, such as chard, dandelion, or mustard
  • 2 tablespoons chopped fresh dill
  • Zest of 1/2 lemon
  • 8 ounces spinach, stemmed, washed, and dried


  1. Step 1

    Make the black-eyed peas: Place peas in a large pot; add enough cold water to cover by 3 inches. Cover and bring to a boil over high heat; skim off any impurities. Reduce heat to a simmer and add garlic and bay leaves; cook for 10 minutes. Season generously with salt and cook until peas are tender, about 10 minutes more.

  2. Step 2

    Remove pot from heat and let stand for 10 minutes. Drain and remove garlic and bay leaves. Set peas aside.

  3. Step 3

    Make the wild greens: Heat 1 cup olive oil in a large saucepan over medium heat. Add onions and season with salt. Cover and reduce heat to low; cook, stirring occasionally, until soft and translucent, 20 to 30 minutes. Add garlic and stir to combine; cover and cook 5 to 6 minutes more.

  4. Step 4

    Add tomatoes and season with salt, black pepper, and Aleppo pepper; stir in 2 tablespoons olive oil. Cover and cook until tomatoes give off their liquid, 5 to 6 minutes.

  5. Step 5

    Add black-eyed peas and stir to combine; cover and cook 5 to 6 minutes. Increase heat to medium and add greens; stir to combine. Reduce heat and cover; cook until greens are tender, 4 to 5 minutes.

  6. Step 6

    Remove saucepan from heat and fold in dill and lemon zest; drizzle with olive oil and season with salt and pepper. Stir in spinach and serve.

The Martha Stewart Show, February 2012