Best 3 Louvia Me Lahanawarm Black Eyed Pea And Swiss Chard Salad Recipes
Louvia me lahanaro (or louvi) is a traditional Greek salad made with black-eyed peas and Swiss chard. While louvia me lahanaro is typically enjoyed during Greek Orthodox Lent, it is so delicious and nutritious that many people eat it year-round. Featuring simple, fresh ingredients like tomatoes, onions, and herbs, it is an easy-to-make, versatile dish that can be served as a main course, side dish, or appetizer. The salad presents a beautiful array of colors and textures with the vibrant green Swiss chard, plump black-eyed peas, and crisp vegetables. If you are looking for a healthy and flavorful vegetarian or vegan dish, louvia me lahanaro is an excellent choice. This recipe provides instructions for preparing the traditional version of the salad, but it also includes variations for those who prefer a vegan or gluten-free version. Whether you are a seasoned home cook or a novice in the kitchen, this versatile dish is sure to become a favorite in your household.
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SWISS CHARD WITH BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.
BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet of options. Sometimes, I like to top this with tahini for an extra layer of flavor.
Provided by Anna Jones
Categories Pea Stew Soup/Stew Chard Cilantro Walnut Vegan Vegetarian Wheat/Gluten-Free Dinner
Yield Serves 4
Number Of Ingredients 21
Steps:
- Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
- Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
- Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
- Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.
LEMONY BLACK-EYED PEA AND CILANTRO SALAD
This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 2h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors.
- Salad tastes best at room temperature.
Nutrition Facts : Calories 238, Fat 8.1, SaturatedFat 1.3, Sodium 1470.8, Carbohydrate 33.1, Fiber 8, Sugar 2.6, Protein 10.4
Tips:
- To save time, use canned or frozen black-eyed peas. If using dried black-eyed peas, be sure to soak them overnight before cooking.
- Swiss chard can be substituted with other leafy greens, such as kale, spinach, or mustard greens.
- For a more flavorful salad, use roasted black-eyed peas. To roast black-eyed peas, toss them with olive oil, salt, and pepper, and then roast at 400 degrees Fahrenheit for 15-20 minutes.
- Add other vegetables to the salad, such as chopped tomatoes, cucumbers, or bell peppers.
- For a heartier salad, add some cooked quinoa or rice.
- Dress the salad with a simple vinaigrette or your favorite salad dressing.
Conclusion:
Louvia me lahanawarm black-eyed pea and Swiss chard salad is a delicious and healthy salad that is perfect for a summer meal. It is packed with protein, fiber, and vitamins, and it is also very flavorful. The salad is easy to make and can be customized to your own liking. So next time you are looking for a healthy and satisfying salad, give this recipe a try.
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