Louvia Me Lahana(Warm Black-Eyed Pea And Swiss Chard Salad) - cooking recipe

Ingredients

1 1/2 cups dried black-eyed peas, picked over and rinsed
water
1 lb swiss chard, stems chopped, leaves cut into 1-inch wide strips (keep stems and leaves separate)
salt
3 -4 tablespoons fresh lemon juice
extra virgin olive oil
black pepper
1 tablespoon chopped fresh oregano

Preparation

Place peas in a medium saucepan.
Add enough water to cover by 2\".
Bring to a boil.
Cook for 5 minutes.
Drain.
Add fresh water to cover.
Bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender.
Check often and add more water if needed.
Add chard stems and salt.
Simmer for 4 minutes more.
There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce.
Add chard leaves and cook for 2 minutes more, or until wilted.
Add lemon juice.
Stir and remove from heat.
Drizzle with oil and sprinkle with pepper.
Serve in warm bowls, sprinkled with oregano.