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Greek · Salad
Black-Eyed Pea Salad with Spinach and Pomegranate
Al dente black-eyed peas tossed with caramelized leeks, garlicky wilted spinach and fresh mint, dressed in olive oil and balsamic, and scattered with pomegranate seeds. A modern riff on a Greek peas-and-greens stew.
- YieldServes 6
- Hands-on40 min
- Total1 h 4 min
- Difficulty
Ingredients
- 320 gdried black-eyed peas, picked over and rinsed
- 2leeks, trimmed, cut into 1.5 cm rounds, rinsed of grit and spun dry
- 160 mlextra-virgin Greek olive oil
- to tastesalt
- 2 tbspGreek balsamic vinegar, divided in half
- 450 gspinach, trimmed, washed and dried
- 2 clovesgarlic, finely chopped
- 25 gfresh mint, chopped
- to tastefreshly ground black pepper
- 250 mlpomegranate seeds
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