DILLY BLACK-EYED PEAS WITH KELP

From Sea Greens by Kristy Del Coro

Inspired by one of my favorite Greek dishes, mavromatika salata—a simple black-eyed pea salad with lots of olive oil, vinegar, dill, and scallions—this version keeps the same bright, balanced spirit but with the addition of kelp for a nutritional boost—the more generous you are with the seasoning, the better. It’s quick to make, improves as it sits, and can be served chilled or at room temperature for an easy, satisfying side all year-round.

DILLY BLACK-EYED PEAS RECIPE

SERVES 4

INGREDIENTS:

2 small garlic cloves, grated or crushed

2 Tbsp kelp flakes or granules

3 Tbsp red wine vinegar

Juice of ½ lemon

½ cup [120 ml] extra-virgin olive oil

3 cups [440 g] cooked black-eyed peas, drained (see Note)

½ cup [50 g] sliced scallions, both white and green parts (about 2 large scallions)

3 Tbsp chopped fresh dill

¼ tsp sea salt

Freshly ground black pepper

2 Tbsp capers (optional)

DIRECTIONS:

In a large mixing bowl, combine the garlic, kelp, vinegar, lemon juice, and olive oil and whisk together. Add the black-eyed peas, scallions, and dill. Season with salt and black pepper and capers, if using, and toss to combine. Serve chilled or at room temperature. Store, covered, in the refrigerator for up to 5 days.

Note: When cooking the beans from scratch, add a kombu leaf to the cooking liquid for added digestive benefits. Canned black-eyed peas, rinsed and drained, can also be substituted.