Black-eyed peas with leeks and chard Recipe - Los Angeles Times

Name: Black-eyed peas with leeks and chard Recipe - Los Angeles Times
Ingredients: 1 cup dried black-eyed peas (about 6 ounces), sorted and rinsed; 3 quarts water, divided, more if needed; Salt and freshly ground pepper; 1 bunch chard (9 to 12 ounces), rinsed well; 2 large leeks (1 1/2 to 2 pounds); 6 tablespoons extra virgin olive oil, divided, more if needed; 3/4 to 1 1/2 cups shelled fresh black-eyed peas, if desired (from 1/2 to 1 pound whole); 4 large cloves garlic, chopped (5 1/2 teaspoons); 1 teaspoon ground cumin; 1 teaspoon paprika; Cayenne pepper to taste, if desired

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Ingredients

1 cup dried black-eyed peas (about 6 ounces), sorted and rinsed
3 quarts water, divided, more if needed
Salt and freshly ground pepper
1 bunch chard (9 to 12 ounces), rinsed well
2 large leeks (1 1/2 to 2 pounds)
6 tablespoons extra virgin olive oil, divided, more if needed
3/4 to 1 1/2 cups shelled fresh black-eyed peas, if desired (from 1/2 to 1 pound whole)
4 large cloves garlic, chopped (5 1/2 teaspoons)
1 teaspoon ground cumin
1 teaspoon paprika
Cayenne pepper to taste, if desired