Black-eyed peas with wild greens

Finely chop the dry onion.

Boil the black-eyed peas and the onion for about 1 hour until they are tender.

Add the salt, the burr chervil and the chervil and let everything boil until tender.

Add the oil, the juice of one of the lemons and the parsley and let it boil for a few more minutes until a part of the stock evaporates (but not all, you want it to be juicy).

Serve adding the spring onion finely chopped, pepper and a little fresh olive oil.