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Pomegranate arils grace this black eyed pea spinach salad
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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.
Course dinner, entree, salad, starter
Cuisine Greek, Greek cuisine, Mediterranean diet, vegan
Keyword black eyed peas, Diane Kochilas, leeks, legumes, pomegranate, spinach
PREP TIME 10 minutes
COOK TIME 45 minutes


  • 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.