MYCONIAN-INSPIRED BLACK-EYED PEAS
Grilled Peaches • Mint • Parmigiano-Reggiano
Serves 4 to 6
Nikolas Taverna in Mykonos serves incredibly delicious black-eyed peas, which inspired this dish. Combined with the smoky-sweet grilled peaches, bright mint, and salty Parmigiano, humble black-eyed peas become downright crave-worthy. If it’s not barbecue season, you can “grill” the peaches—or any other stone fruit—in a cast-iron grill pan. Also, I find that using a little more olive oil than most calorie-conservative folks might like really enlivens this dish. There’s no need to fear healthy fats!
wild bonus: Black-eyed peas contain a healthy dose of folate, which is a natural mood booster.
2 peaches
½ cup extra-virgin olive oil
Celtic sea salt
1 can (14 ounces) black-eyed peas, drained
20 fresh mint leaves (¼ cup packed)
¼ cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Cut the peaches along the seam all the way around and twist the halves off the pit. Brush the cut sides with a bit of the olive oil and sprinkle with a pinch of salt.
Lay the peaches cut-side down on a grill or grill pan over high heat. Cook until grill marks form, about 3 minutes. Brush the skin side with a bit more olive oil, flip, and grill for another 3 minutes. When the peaches are cool enough to handle, thinly slice them.
Combine the sliced grilled peaches with the black-eyed peas and mint leaves, drizzle with olive oil, and top with Parmigiano plus a bit of salt and pepper.
