Greek Black-Eyed Peas and Greens

Here is another dish with the flavors of Greece; it makes a hearty vegan entree.

Place 1 and 1/4 cups dried black-eyed peas in a saucepan, and cover with water to 2 inches above the peas. Bring to a boil, then drain. Return to the saucepan, and cover once more with water to 2 inches above the peas. Bring to a boil, then reduce heat to medium and cook for 30 minutes. Drain and set aside.

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 2 cups finely chopped onion, 1 cup finely chopped celery and 4 minced garlic cloves; cook 6 minutes, stirring occasionally. Add 7 cups torn Swiss chard, 6 cups baby spinach and 6 cups arugula (your pot will probably be just about overflowing!), along with 1/4 tsp. salt, 1/4 tsp. black pepper, and one (14-ounce) can of diced tomatoes (undrained; I like the canned tomatoes from Whole Foods 365 brand). Cover and cook for 20 minutes, stirring occasionally (and watch those greens wilt way down - am I the only one who gets a strange fascination out of this?).

Add the black-eyed peas; cover and cook for 15 minutes.

Add 1 cup crumbled vegan feta (such as Sunergia). Cook for 5 minutes, stirring occasionally.

You have dinner for 6 - a 1 cup serving is 270 calories.

Cost:
dried black-eyed peas $1.61
onion $2.99 (I bought a whole bag of about 7 onions)
celery $2.50
Swiss chard $2.49
baby spinach $3.99
arugula $2.50
canned diced tomatoes $1.19
vegan feta $4.49