Black-eyed peas are one of those humble ingredients that become something truly special with just a few simple additions. In this Greek-inspired recipe, they are gently cooked with fresh spinach, onion, leek, herbs, tomato, lemon, and plenty of extra virgin olive oil.

The result is a wholesome, comforting dish with layers of fresh, earthy flavor and a beautiful balance between the sweetness of the vegetables and the brightness of the lemon. It is filling without feeling heavy, making it perfect for lunch, a light dinner, or as part of a larger Mediterranean-style meal.

Like many traditional Greek vegetable and legume dishes, this one is just as delicious warm as it is at room temperature. In fact, the flavors become even better after the dish has had a little time to rest.

Serve it with good crusty bread and a generous piece of feta on the side, and you have the kind of simple meal that captures exactly what Greek home cooking does best: honest ingredients, uncomplicated preparation, and plenty of flavor.

This is also a wonderful make-ahead recipe, and leftovers keep beautifully for the next day.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

250 g black-eyed peas

700 g fresh spinach, cleaned and roughly chopped

1 medium onion, finely chopped

1 leek, finely chopped2 spring onions, finely chopped

150 ml extra virgin olive oil, divided

1 ripe tomato, grated

1 tbsp fresh dill, finely chopped

1 tbsp fresh chervil, finely chopped, optional

1 tbsp fresh Mediterranean hartwort, finely chopped, optional

Juice of 1 lemon

SaltFreshly ground black pepper

Directions

Rinse the black-eyed peas well and place them in a saucepan. Cover generously with fresh water and bring to a boil.

Cook for 5–10 minutes, then drain.Return the peas to the saucepan, cover again with fresh water, and bring back to a gentle boil. Reduce the heat and simmer for 15–20 minutes, or until tender but still holding their shape. Drain and set aside.

Heat half of the olive oil in a wide, deep skillet or saucepan over medium heat. Add the onion, leek, and spring onions with a small pinch of salt.

Cook for 3–4 minutes, stirring occasionally, until softened.Add the spinach, season lightly with salt, and cover. Let it cook for a few minutes until wilted and beginning to release its liquid.Add the cooked black-eyed peas and gently stir to combine.

Pour in the grated tomato, season with salt and freshly ground black pepper, and simmer gently for 15–20 minutes.Stir in the dill, chervil and hartwort, if using, along with the lemon juice and the remaining olive oil. Cook uncovered for another 5 minutes, until the juices reduce slightly and the sauce becomes rich and glossy.

Remove from the heat and let the dish rest for 5–10 minutes before serving.Serve warm or at room temperature with an extra drizzle of olive oil, crusty bread, and feta on the side.

Tip: For a thicker, more velvety consistency, cook the dish uncovered or with the lid slightly ajar during the final few minutes, allowing some of the excess liquid to evaporate.