Peas and Greens With Tomato, Scallions and Dill 4.000

Marvin Joseph/The Washington Post

Aug 13, 2014

This dish is incredibly variable. Field peas of all types taste good with most leafy greens, so use what you like and can find. Mustard greens and turnip greens are especially good partners, but kale and collard greens work well, too.

Serve with rice or grits.

Make Ahead: You'll need to cook the field peas first so you have cooking liquid for this recipe.

Where to Buy: We found different varieties of field peas, shucked and unshucked, at the Takoma Park Farmers Market on Sundays (Flower of the Forest Farm), at the UDC Farmers Market on Saturdays (G. Flores Farm), at Crossroads Farmers Market in Takoma Park on Wednesdays (Musachio Produce) and at the FreshFarm Market at Ballston on Thursdays (Pleitez Produce).


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into small dice
  • 2 large garlic cloves, crushed, then minced
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon finely grated lemon zest
  • 1 medium ripe tomato, peeled and finely chopped, with juices (see NOTE)
  • 1/2 cup field pea cooking liquid (may substitute vegetable broth or water; see related recipe)
  • 3 cups cooked field peas (such as black-eyed, purple hull or crowder peas)
  • 2 medium bunches leafy greens such as mustards, turnips, collards or kale, tough stems discarded and leaves cut into fat ribbons or bite-size pieces
  • 1/2 teaspoon freshly ground black pepper
  • 5 scallions, white and green parts, finely chopped
  • 1/4 cup chopped dill

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Directions

Heat the oil in a heavy saute pan or Dutch oven over medium heat. Once the oil shimmers, stir in the onion, garlic and half of the salt; cook until translucent and just beginning to pick up color around the edges, 8 to 10 minutes.

Add the lemon zest and stir for a few seconds, then add the tomato and its juices. Cook for 3 to 4 minutes or until the mixture has thickened slightly. Add 1/4 cup of the cooking liquid from the field peas; cook for 2 to 3 minutes, then add the field peas and stir to incorporate. Reduce the heat to low; add the greens and the remaining salt. Cover and allow the greens to steam/wilt for 2 to 3 minutes, then gently turn them. Cover and cook, gently turning the greens occasionally, until tender: 5 to 15 minutes, depending on the variety of the greens and their maturity. If the greens seem to be drying out, add cooking liquid as needed; the mixture should be slightly saucy.

Stir in the pepper, scallions and the dill, then remove from the heat and allow to steam, covered, for 2 to 3 minutes.

Taste, and adjust the seasoning as needed; serve warm.

NOTE: To peel tomatoes, bring a medium pot of water to a boil. Have ready a bowl of ice water. Cut an X in the bottom of each tomato and remove the stem. Place in the boiling water for 10 or 15 seconds, then use a slotted spoon to quickly transfer to the ice water. The skin should slip off.

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Recipe Source

From food writer Emily C. Horton.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.