Black-Eyed Peas Spinach Recipe #2

  • 1 medium onion, chopped
  • vegetable broth for sautéeing
  • 10 oz. fresh spinach, rinsed, stemmed and coarsely chopped (I think frozen would be fine)
  • 3 cups drained black-eyed peas (two 16-oz. cans)
  • ground black pepper to taste
  • pinch of cayenne or crushed red pepper flakes (optional) image placeholder

In a large skillet, sauté the onions in the broth for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired.

Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.

Source: Bob Williams
Submitted by: Recipe Group Member
Date: Aug 30, 1995