Pomegranate arils grace this black eyed pea spinach salad

Lucky Black Eyed Peas with Spinach, Leeks & Pomegrantate

Black Eyed Peas are a traditional good luck dish at New Year's throughout much of the American South and elsewhere. In Greece, it doesn't have to be New Year's to enjoy them. This is a take on a traditional Greek stew, gussied up with some delicious pomegranate. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.


  • Black Eyed Pea Salad with Pomegranate Spinach and Charred Leeks
  • 2 cups dried black eyed peas rinsed
  • 2 leeks trimmed
  • 2/3 cup Vrisi 36 BOLD or Organic extra virgin Greek olive oil
  • 3 tablespoons Vrisi 36 Greek balsamic vinegar
  • 1 pound fresh baby spinach trimmed
  • 2 garlic cloves finely chopped
  • 1 cup pomegranate arils
  • ¼ cup chopped fresh mint
  • Salt and pepper to taste


  1. Place the black eyed peas in a medium saucepan with enough water to cover by 2 inches / 5 cm. Bring to a boil over high heat and drain. Place back in the pot. Pour in enough boiling water (you can use a tea kettle to boil it) to cover again by two inches / 5 cm. Reduce heat to low. Simmer the black eyed peas for about 35 minutes, or until tender but al dente. Drain immediately and rinse in a colander.
  2. While the black eyed peas are cooking, cut the leeks into ½-inch / 1 ½-cm rounds. Rinse very well and remove any sand. Spin dry.
  3. Heat two tablespoons of olive oil in a large skillet over medium-high heat and sauté the leeks. Season lightly with salt at the beginning of the cooking process. When the leeks begin to brown lightly, add 1 tablespoon of balsamic. Continue cooking until soft and caramelized.
  4. In a separate skillet over medium heat, warm 2 tablespoons of olive oil and sauté the spinach. Add the garlic as soon as the liquid from the spinach has cooked off. Remove from heat.
  5. Combine the black-eyed peas, spinach-garlic mixture, leeks, and mint. Season to taste with salt, pepper, remaining olive oil and balsamic. Garnish with the pomegranate arils and serve.

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