Silq bi'l-Lubya
Region: Arab Levant, Lebanon
Category: Vegetables
Season: Any
Difficulty: Easy but long cooking time
This is a wonderful Lebanese and Syrian dish to make with fresh black-eyed peas, but dried will do just as well. The usually rough taste of Swiss chard is mellowed considerably with the onions and coriander in this preparation. This preparation can be served as a meze as well as a side dish.
Yield: Makes 6 servings
Preparation Time: 2 hours
1 1/2 cups dried black-eyed peas (about 3/4 pound), soaked in water to cover overnight or 4 cups fresh black-eyed peas (about 14 ounces)
2 pounds Swiss chard, heavy stalks removed, washed well
5 tablespoons extra-virgin olive oil
1 large onion, finely chopped
5 large garlic cloves, mashed in a mortar with 2 teaspoons salt
1/2 cup finely chopped fresh coriander (cilantro)
1 teaspoon freshly ground cumin seeds
1. Place the black-eyed peas in a pot of cold water to cover and bring to a boil. Cook until tender, about 1 hour for dried peas and about 18 minutes for fresh. Drain and set aside.
2. Place the Swiss chard in a large pot with only the water adhering to it from its last rinsing. Turn the heat to high, cover, and wilt, 5 to 7 minutes, turning a few times with long tongs. Drain, and squeeze out excess liquid. Chop coarsely and set aside.
3. In a large skillet or casserole, heat the olive oil over medium-high heat, then cook the onion until translucent, about 8 minutes, stirring. Add the Swiss chard, garlic mash, coriander, and cumin. Reduce the heat to low and cook until fragrant and tender, about 30 minutes. Stir in the peas and cook until heated through, about 10 minutes, and serve hot, warm, or at room temperature.
Posted: 10/03/2007
