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Aromatic Blackeyed Peas with Wild Greens and Quinoa

Mavromatika black eyed peas with wild greens

My last post about my trip to Cyprus was quite difficult and it took me about 15 days to finish it.  Now that I am done with this post, I can start blogging again, hopefully on a more regular basis and start posting recipes and visiting my favourite blogs again.

After coming back, we spent a week in Athens with our children and then came back to the village.  We found the basement flooded and the garden full of weeds, higher than us.  The basement is still flooded although we have emptied it three times.  The problem is not only ours as our neighbour has the same problems as well.  When we saw the weeds at first we were disappointed as we thought all our plants were destroyed.  We started removing the weeds manually and thankfully we found most of our plants hidden under the weed, better than they were before.

Collage return to Assini April 2014

One of the first things I did was to forage some wild greens such as mustard greens and dandelions, which were growing in the garden.  I cooked them and we ate them as a salad but they were a lot and had some leftover.  I had also cooked quinoa for another recipe and had some leftover of that as well.  I had lots of aromatic herbs I had bought from the farmers’ market last week so I combined all of them to make this delicious, Lenten recipe which is vegan and very healthy.  It is perfect for those on a vegan diet or fasting, as quinoa is a good source of protein, so are dried legumes.

collage Aromatic Mavrommatica with wild greens

Aromatic Blackeyed Peas with Wild Greens and Quinoa

Serves:  4 – 5


  • 1 cup cooked quinoa
  • 1 cup cooked wild greens ( mustard greens, dandelions, etc. )
  • 250 gr. black-eyed peas
  • ¼ cup olive oil
  • 1 leek, white part only , finely chopped
  • 1 spring onion , finely chopped (including green leaves)
  • 1 fresh  garlic, finely chopped
  • Salt
  • Freshly ground pepper
  • 1 cup various aromatic herbs such kafkalithres (hartwort),  Myronia (Chervil – Anthriscus cerefolium), another Greek aromatic herb, parsley and dill
  • 1 juicy lemon juice
  • Water to cover (about 3 cups)
  • Extra virgin olive and more lemon juice (optional)


  1. Cook the blackeyed peas in plenty of water for about 20 minutes or according to instructions on the package.  Drain and set aside.
  2. Cook quinoa.  See how to cook it in this recipe.
  3. Wash the wild greens and boil them.  Drain and set aside.  If you cannot find any wild greens you can substitute with spinach or chard.  See a similar recipe here.
  4. Heat the olive oil in a pot and saute the leek and white part of the onion until translucent.  Add the fresh garlic as well as green part of the onion and saute for a few minutes.
  5. Add the blackeyed peas as well as the wild greens and saute for a few minutes.  Add water to cover them, lower heat and simmer until the blackeyed peas are cooked and until almost all the water is absorbed. Add more water if necessary.
  6. Add salt and pepper, the lemon juice, all the aromatic herbs and the cooked quinoa. Stir and turn off the heat.
  7. Serve with extra virgin olive oil and more lemon juice, if necessary.

Similar recipes are included in my cookbook “More Than A Greek Salad”, available on all Amazon stores.

You can find more Lenten or Vegan Recipes here.

Kopiaste and Kali Orexi,

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3 Responses

  1. You are lucky to have so many wild greens around your house! This wholesome dish looks and sounds delicious.



  2. A nutritious dish full of flavor. Very nice!

  3. Nice recipe I like how you used vegetables from around your house and actually went foraging for what you’re about to eat