Ingredients Jump to Instructions ↓

  1. 1/2 pound dried black-eyed peas, soaked in water overnight and drained

  2. 5 tablespoons extra-virgin olive oil

  3. 1 medium yellow onion, small dice

  4. 2 medium garlic cloves, minced

  5. 1 teaspoon kosher salt, plus more for seasoning

  6. 1/2 teaspoon freshly ground black pepper, plus more for seasoning

  7. 3 tablespoons red wine vinegar

  8. 1 medium fennel bulb, trimmed and cut into medium dice

  9. 3 tablespoons finely chopped fresh dill

  10. 5 ounces mixed greens

Instructions Jump to Ingredients ↑

  1. Place peas in a medium saucepan, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat. Reduce heat to low and simmer until beans are tender, about 25 to 30 minutes. Drain and set aside.

  2. Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add onion, garlic, 1 teaspoon kosher salt, and pepper and cook, stirring occasionally, until onions are softened and browned, about 15 minutes. Stir in vinegar.

  3. Remove the pan from heat and add reserved peas, fennel, dill, and 2 tablespoons of the oil, stirring to combine. Season with more salt and pepper as needed.

  4. In a large bowl, toss greens with remaining 1 tablespoon oil and season with salt and pepper. Top with black-eyed pea mixture and serve.

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