Peas and Greens Recipe

Name: Peas and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ml) tbsp olive oil; 2 onions, finely chopped; 1 bulb fennel, cored, leafy stems discarded, bulb sliced on the vertical; 4 cloves garlic, minced; 1/2 tsp (2 ml) salt; 1/2 tsp (2 ml) cracked black peppercorns; 1/4 tsp (1 ml) fennel seeds, toasted and ground; 1 can (14 oz/398 ml) diced tomatoes, including juice; 2 cups (500 ml) cooked dried or canned black-eyed peas, drained and rinsed (see Variation); 2 tbsp (25 ml) freshly squeezed lemon juice; 1 tsp (5 ml) paprika (see Tips); 4 cups (1 l) trimmed chopped spinach or Swiss chard (about 1 bunch)

Servings: persons

1 (15 ml) tbsp olive oil
2 onions, finely chopped
1 bulb fennel, cored, leafy stems discarded, bulb sliced on the vertical
4 cloves garlic, minced
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) cracked black peppercorns
1/4 tsp (1 ml) fennel seeds, toasted and ground
1 can (14 oz/398 ml) diced tomatoes, including juice
2 cups (500 ml) cooked dried or canned black-eyed peas, drained and rinsed (see Variation)
2 tbsp (25 ml) freshly squeezed lemon juice
1 tsp (5 ml) paprika (see Tips)
4 cups (1 l) trimmed chopped spinach or Swiss chard (about 1 bunch)

1
In a skillet, heat oil over medium heat for 30 seconds.
2
Add onions and fennel and cook, stirring, until fennel is softened, about 5 minutes.
3
Add garlic, salt, peppercorns and toasted fennel and cook, stirring, for 1 minute.
4
Add tomatoes with juice and bring to a boil.
5
Transfer to slow cooker stoneware.
6
Add peas and stir well.
7
Cover and cook on Low for 8 hours or on High for 4 hours, until peas are tender.
8
In a small bowl, combine lemon juice and paprika, stirring, until paprika dissolves.
9
Add to slow cooker stoneware and stir well.
10
Add spinach, stirring, until submerged.
11
Cover and cook on High for 20 minutes, until spinach is tender.
12
Make Ahead
13
This dish can be partially prepared before it is cooked.
14
Complete Step Cover and refrigerate for up to 2 days.
15
When youre ready to cook, continue with the recipe.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ml) tbsp olive oil, 2 onions, finely chopped, 1 bulb fennel, cored, leafy stems discarded, bulb sliced on the vertical, 4 cloves garlic, minced, and more.

Yes, Peas and Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peas and Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions