Recipe: Fennel-Scented Black-eyed Peas and Wild Greens (Φασόλια Μαυρομάτικα με Χόρτα και Μάραθο)

When we return to Alaska from Greece, we carry home enough food to last until we next visit the island. We stuff our bags to the very edge of the airlines’ weight limit. Each year, one of the items in our luggage is dried black-eyed peas grown by my husband’s cousin Zafiris on an island in the North Aegean Sea.

One of my favorite ways to eat black-eyed peas is paired with wild greens, if they are available, and supermarket greens when they are not. I prefer the peas in a zesty broth to fight back the winter cold, and season them with a combination of bulb fennel and fennel seed.

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