Black Eyed Peas are filled with goodies (27% protein, lots of folic acid, iron [2nd to Chickpeas], zinc, fiber, B1 and more).
They are thermally Neutral (the whole bean is cooling) and Sweet in flavor, supporting the Spleen. Great in removing dampness, helps to lose weight and is another great summer salad.
How to make it?
Black Eyed Peas
Swiss Chard or Spinach
1-2 Curshed Garlic Cloves
1-2 Freshly Squeezed Lemons
Salt & Pepper as you wish
1. Soak the Black Eyed Peas for as long as you feel like. It helps to get rid of the Phytic Acid which causes us trouble eating legumes (flatulence, spasm etc.). If you do not have time, don't - it's necessary for the cooking itself.
2. Transfer to a saucepan, boil, cover and simmer for about 30 minutes to keep them"al dante"
3. Transfer to a frying pan with a little olive oil. Add chopped cherry tomatoes, chopped Swiss Chard, 2 crushed garlic cloves, a few Capers and squeeze at least one lemon.
Add S&P as you wish.
4. Eat warm or cold