This recipe for Marrow, Greens & Blackeyed Beans is a Greek dish that I remember my aunt cooking whilst out in Cyprus on holidays. I have no clue what the Greek name for it is, and I just know it as marrow, greens and blackeyed beans! It’s lovely and lemony and I really enjoy it. I cooked this for us for dinner last week and hubby enjoyed it too!
Put the marrow, greens and onion into a large saucepan with enough water to just cover. Bring to the boil and simmer for 5-10 minutes until the marrow starts to soften.
Add the blackeyed beans and heat through for about 5 minutes
Drain and put the marrow, greens and blackeyed beans back into the pan, add a glug of olive oil and lots of lemon juice to make a warm dressing. Season with salt if you wish. Adjust the lemon to your tastes – I love a lot of lemon on this one.
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Michelle lives in London with her husband, son, and cat named Pumpkin. She started The Purple Pumpkin Blog in 2011 and the idea behind the blog is simple - Cook, Create, Celebrate! Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! She thinks up the ideas so you don’t have to!
