Warm Black-Eyed Pea and Swiss Chard Salad

I LOVE the simplicity of this wonderful mix of dried peas and greens. When Marios Mourtzis, a well-known Cypriot chef and cooking teacher, offered to prepare this warm salad for me in the large kitchen of his cooking school in Nicosia, I didn’t think it would be anything exceptional. But the clear taste of the chard against the sweet, meaty beans, accented by the sourness of the lemon and the fruitiness of the raw olive oil, made it perfect. A classic Lenten dish, it can also be transformed