Page 165 - 2016TOHCookbook

Spicy Black-Eyed Peas and Greens with Smoked Herring
Diane Kochilas
DIANE KOCHILAS is a chef, television personality and cookbook author who is passionate about Greek cuisine. A native New Yorker, Diane’s family hails from the Greek island of Ikaria, renowned for the longevity of its inhabitants. She has devoted her life to promoting the natural, healthy and delicious foods of Greece. She works with the dining services teams at Harvard, Yale, and UMass Amherst to bring healthy Greek dishes to college dining menus.
INGREDIENTS
Serves 4 to 6
1 pound dried black-eyed peas, rinsed
2 large red onions, finely chopped
1 or 2 dried chile peppers
2 pounds collard greens, stems removed, leaves cut into ribbons 1 cup extra-virgin Greek olive oil
Salt
Ground black pepper
3 ounces smoked herring fillets
PREPARATION
1. Place the black-eyed peas in a large pot with ample cold water and bring
to a boil over high heat. Remove from heat, drain and return the black-eyed peas to the pot with enough fresh water to cover them by 1 inch. Bring to a boil over high heat, then turn heat to a low and simmer until the black- eyed peas are tender but al dente and the liquid has reduced by at least half, about 30 minutes.
2. Add the onions, chiles, collard greens, 1⁄2 cup of the olive oil and salt and pepper, to taste. Cover and cook until all the vegetables are tender and there is almost no liquid left in the pot, about 30 minutes.
3. Remove from heat and set aside to cool slightly. Stir in the remaining 1⁄2 cup olive oil. Serve with the herring on top or on the side.
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