Josephine's Swiss Chard and Black Eyed Peas Recipe
Captured by The Recipe Hunters in Lebanon
Sèlek bi loubiyeh is a traditional Lebanese dish of black eyed peas, onions and swiss chard, seasoned in salt, lemon, cilantro and garlic and drizzled in olive oil. Quick, nutritious, and delicious!
Lebanese Swiss Chard Ingredients
1 medium sized onion
2 bunches of Swiss Chard
1 bunch of Cilantro
200g of Black Eyed Peas
5 Garlic Cloves
Juice from 1 Lemon
1 cup Olive Oil
Lebanese Swiss Chard Recipe
1. Preparation of the Black Eyed Peas:
Boil the black eyed peas in water until they are soft but not mushy. While the black eyed peas are cooking move onto step 2.
2. Preparation of the Swiss Chard
Wash the swiss chard, chop them into one inch-size pieces, and add them to a pot of boiling water to cook for about 7 minutes, or until the whites of their stalks become translucent. Strain the swiss chard and remove any excess water by gently squeezing them in your hands.
3. Creating the Sauce of Onions, Garlic, and Cilantro
Chop up the cilantro and set aside. Dice the onions and fry them over medium-high heat in 1/4 cup of olive oil, occasionally stirring. While the onions are frying, mash the garlic cloves with 1 tsp of salt using a mortar and pestle. Once the onions are transluscent, turn down the heat to medium and add the mashed garlic to the frying onions. Once you smell the garlic cooking, add the chopped cilantro. Keep at medium heat and stirr occasionally.
4. Cooking Onions and Garlic
Once the cilantro darkens in color (approx. 5 min), remove 3/4ths of the sauce from the pot and set aside. Add the cooked swiss chard to the remaining sauce, turn up the heat to medium-high and mix the sauce into the swiss chard.
Combining the ingredients
Add in the cooked black eyed peas to the swiss chard and mix around. Cook the beans in the swiss shard for an additional 10 minutes and then add the 3/4ths of sauce back to the pot and mix it into the beans and swiss chard. Last touch is to add lemon juice! Salt to taste, drizzle with olive oil and enjoy!!
Written by The Recipe Hunters: Anthony Morano and Leila Elamine