Greek Black-Eyed Peas And Greens

• 1 1/4 cups dried black-eyed peas (about 8 ounces)
• 2 tablespoons extravirgin olive oil
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 4 garlic cloves, minced
• 7 cups torn Swiss chard (about 8 ounces)
• 6 cups baby spinach (about 6 ounces)
• 6 cups trimmed arugula (about 6 ounces)
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14 1/2-ounce) can petite diced tomatoes, undrained
• 1 cup (4 ounces) crumbled feta cheese

1. Sort and wash peas. Place peas in a large saucepan; cover with water to 2 inches above peas. Bring to a boil; drain. Return peas to pan; cover with water to 2 inches above peas. Bring to a boil. Reduce heat to medium; cook 30 minutes or just until tender. Drain.
2. Heat oil in large Dutch oven over medium heat. Add onion, celery, and garlic; cook 6 minutes or until tender, stirring occasionally. Stir in the chard, spinach, arugula, salt, pepper, and tomatoes. Cover and cook 20 minutes or until tender, stirring occasionally. Stir in peas; cover and cook 15 minutes. Stir in cheese; cook 5 minutes or until cheese melts, stirring occasionally.

blackeyed peas, extravirgin olive oil, onion, celery, garlic, torn swiss chard, baby spinach, trimmed arugula, salt, freshly ground black pepper, tomatoes, feta cheese

Taken from www.myrecipes.com/recipe/greek-black-eyed-peas-greens (may not work)