Black-eyed peas with Dill

(A little late coming, but I'm just catching up to everything, including my RSS feeds....)

2 cups water
2 fresh dill sprigs plus 2 tablespoons chopped dill leaves
2 large scallions, white and pale green parts cut into 1-inch pieces and dark green parts chopped
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 (10-oz) package frozen black-eyed peas

Accompaniment: lemon wedges

Bring water, dill sprigs, white and pale green parts of scallions, salt, and 2 tablespoons oil to a boil in a 2-quart heavy saucepan, covered. Reduce heat to moderately low, then add peas and simmer, covered, stirring occasionally, until peas are tender, 30 to 35 minutes. Cool, uncovered, then transfer mixture with any liquid to a serving dish and stir in chopped dill, scallion greens, and remaining 2 tablespoons oil.


Cooks' note: Black-eyed peas can be cooked, cooled, and dressed 1 day ahead and chilled, covered. Bring to room temperature before serving.

Makes 4 servings (as part of mezedes).