Longevity Ikarian Stew with Black Eyed Peas and Kale

Longevity Ikarian Stew with Black Eyed Peas and Kale | 31Daily.com

I’ve long been a fan of the BlueZone books. And of their recipes! This Longevity Ikarian Stew is one of my favorites. A savory pot of stew infused with the flavors of Ikaria, a Greek island in the Aegean Sea, 10 nautical miles southwest of Samos.

A simple dish with simple ingredients, drizzled with olive oil. A dish that BlueZone authors believe contributes to the incredible longevity of Ikarian residents.

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This stew calls for dried black-eyed peas. You can save time by swapping frozen black-eyed peas or 4 cups canned. I’ve only made this stew with dried and would assume canned may change the texture a bit. Yet if time is a factor, by using canned, this stew will simmer a mere 25 minutes.

The BlueZone notes, “Today, Ikarians are almost entirely free of dementia and some of the chronic diseases that plague Americans; one in three make it to their 90s. A combination of factors explain it, including geography, culture, diet, lifestyle and outlook. They enjoy strong red wine, late-night domino games and relaxed pace of life that ignores clocks. Clean air, warm breezes and rugged terrain draw them outdoors into an active lifestyle.”

7 “recipes” for longevity as practiced by the Ikarians:

1. Drink some goat’s milk.

2. Mimic mountain living.

3. Eat a Meditarrean style diet.

4. Stock up on herbal teas.

5. Nap.

6. Fast occasionally.

7. Make family and friends a priority.

Longevity Ikarian Stew with Black Eyed Peas and Kale

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Longevity Ikarian Stew with Black Eyed Peas and Kale

Longevity Ikarian Stew with Black Eyed Peas and Kale | 31Daily.com

I’ve long been a fan of the BlueZone books. And of their recipes! This Longevity Ikarian Stew is one of my favorites. A savory pot of stew infused with the flavors of Ikaria, a Greek island in the Aegean Sea, 10 nautical miles southwest of Samos.

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 10 minutes for soup; 1 additional hour if using dried black eyed peas
  • Yield: 4-5 servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: Greek
Scale

Ingredients

2 cups dried black-eyed peas
1/2 cup extra-virgin olive oil, divided
1 large yellow or white onion, diced (about 1½ cups)
3 cloves garlic, minced
1 fennel bulb, chopped or sliced
3 large carrots, chopped
1 large tomato, diced
2 tablespoons tomato paste
2 bay leaves
1 teaspoon salt
4 large kale leaves, slivered
1/2 cup chopped fresh dill

Instructions

Sort black-eyed peas and remove any damaged peas, stones, or debris.

Add peas to a large pot, cover with cold water 2 inches above the peas. Bring to a boil and cook for 1 minute. Cover and remove heat and allow to soak for 1 hour. Drain peas and set aside.

Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 5 minutes. Add the garlic and cook another 20-30 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves and salt. Stir until tomato paste dissolves. Add enough water to cover the vegetables. Bring to a boil.

Cover, reduce the heat to low and simmer until the black-eyed peas are tender, about 50 minutes. Stir in kale and dill. Cover and cook until the kale is tender, 5-10 minutes. Discard the bay leaves. Ladle into four or five bowls. Drizzle 1 tablespoon olive oil on top of each serving.

Notes

To cut cooking time, you can substitute canned or frozen black-eyed peas. The original recipe from BlueZones calls for 1 fennel bulb, sliced, to be added along with the onion. I’m not always able to find it, so I’ve eliminated it from the recipe. But it makes a wonderful addition.

Keywords: Ikarian Stew, Longevity Ikarian Stew with Black Eyed Peas

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2 thoughts on “Longevity Ikarian Stew with Black Eyed Peas and Kale

  1. Kathy

    Can a broth, stock, bone broth be used in place of the water? and, when adding in the fennel bulb, do you cook it with the onion? Is the bulb kept whole or chopped?
    Thanks, can’t wait to try this!

    1. Hi Kathy! Yes, you can definitely substitute broth, stock or bone broth. It will enhance the flavor. We included water because that is the way the Ikarians have made it for so long. The fennel should be chopped or sliced. I like to cut the bulb in half and then slice in about 1/2-inch slices. This should be cooked with the onion, followed by the garlic. It’s such a healthy soup — can’t wait for you to try it!

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