This recipe is a staple in our greek household, as it is easy to make, delicious, and healthy! (and also vegan!)
Otherwise known as Louvi me Lahana!
I love to show my greek cypriot heritage when possible, as these are recipes that I have grown up eating, and keep eating as I now know how healthy they really are. Of course, the person who makes the best version of this is my yiayia (grandmother). Who doesn’t love their grandmothers cooking? I hope you all enjoy it as much as I do and do tell me what you think of it!
I do not do this for this particular recipe as I was keeping it very traditional (also I just filmed my mum making it lol) but if you want to soak and sprout your black eyed beans to aid in digestion, then here is a great guide you can follow on how to do that: http://www.insonnetskitchen.com/how-to-sprout-cook-beans/
- 3 cups of dried black eyed beans
- a squeeze of lemon juice
- 1 large bunch of swiss chard
- 3 large courgettes/zucchinis, roughly chopped
- extra virgin olive oil
- lemon juice
- himalayan salt
- black pepper (optional)
- apple cider vinegar
- Serve with (optional):
- sliced white or red onions (raw or sauteed)
- Soak the black eyed beans beforehand. Wash your chard really well.
- To cook the beans, put them into a large pot of boiling water. Cook them for a while and then change the water a few times. Add some lemon juice to the water. Once the beans are half cooked, add the chopped courgette/zucchini.
- Then a little later, add the chard and reduce the heat. Cook until everything is tender.
- Drain well, then add to a large bowl. Add the dressing ingredients generously and adjust it to your tastes. Serve with chopped onions and tuna if you want to.