2 cups black eyed peas
small lemon (juice) + 1 tsp lemon zest
1 bunch Cypriot chards
olive oil & lemon for serving
salt & pepper
Put the black eyed peas into water during the night because it is much easier to boil (However it is not necessary). By doing this, you do not have to change their water after the first boiling, and therefore, the peas do not loose their beneficial nutritional ingredients.
Drain the peas and then put them in a pot with a lot of water, with the lemon juice and the zest. Let them boil, reduce the heat and cook on low heat for approximately 30-40 minutes, until the beans are soft.
In the meantime, remove fiber from the chards by using a vegetable peeler. Then chop them. Put salt to the black eyed peas and then put the chards together in the pot with water. Stir and continue cooking until the beans and the chards are soft, but do not let them melt. Finally, serve with lemon and olive oil.