Black Eyed Peas With Greens And Fennel Mavromatika Me Maratho Recipe

Ever thought about giving your soul a hug in the form of a cozy, delicious bowl? Let me introduce you to my go-to comforting, wholesome black-eyed peas and greens stew with a hint of fennel that’s like a warm embrace with every spoonful. 🌿✨

I delight in making substantial meals with a healthful slant, and this Mavromatika me Maratho, featuring earthy black-eyed peas and verdant greens, perfectly exemplifies that. It is rich in flavor, thanks to lots of olive oil, fennel seeds, and a squeeze of lemon to dress the beans.

It also has ample comfort on its side (the black-eyed peas are like little pillows), as well as the promise of nutrition. It’s more or less a combination of a pilaf and baked beans, with ample seasonings and the requisite cooking time to allow the flavors to mingle.

Black Eyed Peas With Greens And Fennel Mavromatika Me Maratho Recipe Ingredients

• Black-eyed peas: Rich in protein and fiber, promoting digestive health.
• Extra-virgin olive oil: Heart-healthy fats with antioxidant properties.
• Fennel bulb: Adds slight sweetness; high in vitamins and minerals.
• Garlic: Boosts flavor and immunity with antimicrobial benefits.
• Greens (spinach, kale): Packed with vitamins A, C, and K for health.
• Lemon juice: Provides a tangy freshness, rich in vitamin C.
• Dill and parsley: Fresh herbs adding flavor and essential nutrients.

Black Eyed Peas With Greens And Fennel Mavromatika Me Maratho Recipe Ingredient Quantities

• 1 cup dried black-eyed peas, soaked overnight
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 4 cups vegetable broth or water
• Salt and freshly ground black pepper, to taste
• 1 bunch of greens (such as spinach or kale), chopped
• 1 teaspoon fennel seeds, lightly crushed
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• Crumbled feta cheese, for serving (optional)

How to Make this Black Eyed Peas With Greens And Fennel Mavromatika Me Maratho Recipe

1. Get the soaked black-eyed peas and rinse them. Make sure to drain any excess water.

2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it is translucent, which should take about 5 minutes.

3. Add the minced garlic and sliced fennel bulb. Sauté for 3 minutes until the vegetables are fragrant and just starting to soften.

4. Add the black-eyed peas, drained, to the pot. Pour in the vegetable broth (or water); bring to a boil.

5. Lower the temperature and let it rest until the heat diminishes to a point where it can simmer. Then, place a lid on the pot and let it remain in that state for approximately 45 minutes to 1 hour. At that juncture, you will most likely find the peas tender.

6. Add salt and freshly ground black pepper to taste.

7. Add the chopped greens and crushed fennel seeds. Stir well, and let the greens wilt and cook for about 5 more minutes.

8. Add the juice of one lemon, fresh dill, and parsley. Cook for another 2 minutes so that everything can come together.

9. If needed, taste and adjust the seasoning. Add more salt or lemon juice if you desire.

10. If serving, do so hot, and sprinkle crumbled feta cheese on top (optional). And then enjoy! Black-eyed peas with greens and fennel!

Black Eyed Peas With Greens And Fennel Mavromatika Me Maratho Recipe Equipment Needed

1. Large pot or Dutch oven
2. Colander or sieve
3. Knife
4. Cutting board
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Citrus juicer (optional)
9. Ladle (for serving)

FAQ

• Can I use canned black-eyed peas instead of dried ones?Definitely, you can save time by using canned black-eyed peas. Just give them a rinse and a drain before you toss them into the dish, and make sure you cut the cooking time way down when you do.
• What type of greens work best with this recipe?Both spinach and kale make excellent choices. However, you can also opt for Swiss chard or collard greens, depending on your tastes.
• Is there a substitute for fennel if I don’t have any?You can forego fennel or use it in much smaller amounts. If you have a very strong-tasting person in your life, coax them into eating the next item on this list instead of the one we just mentioned.
• How long do the black-eyed peas need to cook if using dried ones?Soaked dried black-eyed peas typically need around 30-40 minutes of simmering to reach tenderness.
• Can I make this recipe vegan?Yes, just leave out the feta cheese or substitute it with a vegan cheese alternative to create a dish that’s completely vegan.
• What can I use instead of dill if I don’t like it?You can use fresh basil or cilantro in place of dill if their flavor doesn’t appeal to you. The herbs provide a different but still complementary taste.
• Can I prepare this recipe in advance?It is indeed possible to make the dish the day before and store it. Just keep it in an airtight container in the fridge, and it should be fine. When you’re ready to serve, just stir in some fresh herbs and a couple-to-several squeezes of lemon juice, and you’re good to go!

Black Eyed Peas With Greens And Fennel Mavromatika Me Maratho Recipe Substitutions and Variations

If black-eyed peas are not on hand, you may replace them with 1 cup of chickpeas, which have been soaked overnight.
If extra-virgin olive oil cannot be found, substitute it with 2 tablespoons of either grapeseed oil or avocado oil.
Instead of using fresh fennel bulb, use 1 teaspoon of ground fennel seeds for flavor. Remember that this will change the texture.
If you are not strictly vegetarian, use chicken broth rather than vegetable broth for a richer flavor.
In the absence of fresh dill, use 1 tablespoon of dried dill.

Pro Tips

1. To enhance the flavor, lightly toast the fennel seeds in a dry pan over medium heat until they’re aromatic before crushing them and adding them to the dish. This technique releases more of their natural oils and flavors.

2. Consider using a mixture of vegetable broth and water to cook the black-eyed peas. The broth adds a richer depth of flavor, while a bit of water prevents the overall taste from becoming too overpowering.

3. For a creamier texture, you can partially mash the black-eyed peas in the pot once they are tender, leaving some whole for texture. This technique will create a heartier and more cohesive dish.

4. Add a pinch of red pepper flakes along with the garlic for a subtle spiciness that complements the other flavors without overwhelming them.

5. For more aromatic depth, finish the dish with a splash of good-quality olive oil drizzled on top just before serving. This adds a layer of richness and brings out the flavors of the herbs.