Greek black eyed peas and spinach
#GoldenApron2023
Another wonderful little starter to get you through lunchtime. This dish is taken from my upcoming new cookbook all about Corfu’s culinary delights called “Paul James’s Corfu Odyssey”
Greek black eyed peas and spinach
#GoldenApron2023
Another wonderful little starter to get you through lunchtime. This dish is taken from my upcoming new cookbook all about Corfu’s culinary delights called “Paul James’s Corfu Odyssey”
Open in Cookpad AppSteps
- 1
In a saucepan heat the olive oil then add the onions and red pepper, fry for two to three minutes then add the garlic.
Fry for a couple of minutes, then add the tomatoes and bay leaf, lower the heat and simmer for 20 minutes.
Then add the tin of black eyed peas, stir well, then add the fresh breadcrumbs, this will help thicken the sauce.
- 2
Simmer for about 20 minutes, season to taste with salt, pepper and lemon juice. Add a touch of sugar at this stage if you want to sweeten the dish up a bit.
Add the spinach leaves and continue to simmer until the spinach has wilted.Serve with a sprinkle of fresh parsley.
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