As they tolerate the heat, ambelofasoula (green black eyed peas) make our most sought-after end of summer salad; an ideal accompaniment for fried or grilled fish.
"A handful of greens —preferably wild— but also spinach or chard—is added"
I read that in India, in a similar recipe called Chawli Bhaji, they mix in the leaves of the cowpea vines into the beans. So, apparently, the leaves of the cowpea vines are edible.
"A handful of greens —preferably wild— but also spinach or chard—is added"
I read that in India, in a similar recipe called Chawli Bhaji, they mix in the leaves of the cowpea vines into the beans. So, apparently, the leaves of the cowpea vines are edible.
I think we can get them at the local Middle Eastern emporium, tho imported, but will look out for them in Notting Hill Farmers' Market.