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Black-eyed Pea Salad in Collard Leaf Rolls (Piantiki Mavromatila Salata)

  • Author: Michelle Burns
  • Yield: 18 rolls 1x


  • 1/2 pound dried black-eyed peas, soaked or 1/2 pound fresh black-eyed peas
  • 1/3 cup extra-virgin olive oil
  • 2 stalks celery, trimmed and diced
  • 2 cloves garlic, minced
  • 1 tsp cumin seed
  • 1/2 tsp yellow mustard seed
  • 3 scallion,s trimmed, cut into thin rounds
  • Dash cayenne pepper
  • 2-4 tbs fresh lemon juice
  • 1/2 red bell pepper, finely chopped
  • Freshly ground black pepper to taste
  • Sea salt to taste
  • 2 bunches medium to large collard greens, blanched and shocked

Tart relish of choice


  • If using dry, wash and drain the peas. Soak for at least 4 hours if possible. If using fresh, omit this step.
  • Place peas in a saucepan and just cover with water. Cook on a simmer for about 30 minutes, until tender but al denta
  • Pour the peas into a colander and rinse with cold water. Drain thoroughly.
  • Heat 2 tbs olive oil in a small skillet and saute the celery and garlic for 2-3 minutes. Add the cumin seeds and mustard seeds.
  • Cook for 1-2 minutes until fragrant.
  • In a large salad bowl, combine the peas with the celery mixture, red bell pepper, and scallions. Season with salt, pepper, and cayenne.
  • Add the remaining olive oil and lemon juice and mix well.
  • Allow to rest for at least an hour at room temperature.
  • While the salad rests, bring a pot of salted water to boiling.
  • Once the water is boiling, add the collard leaves a few at a time.
  • As soon as they turn bright green (about 14 seconds(, remove them to a bowl filled with ice water.
  • When all the leaves are blanched, pat them dry.
  • When salad is rested, spoon a small amount of filling into the center of the collard leaf and roll like an egg roll.
  • Serve with relish of choice


Source:  The Vegetarian Greek


  • Serving Size: 2 rolls
  • Calories: 71
  • Fat: 4 g
  • Carbohydrates: 7.2 g
  • Protein: 3.19 g
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