Black-Eyed Peas with Spinach

  • 1 md Onion, chopped
  • Vegetable broth for sautéeing
  • 10 oz. Fresh spinach, rinsed,
  • Stemmed and coarsely chopped (I think frozen would be fine)
  • 3 cup Drained black-eyed peas (two 16 oz. Cans)
  • Ground black pepper to taste
  • pinch 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.

Submitted by: Recipe Group Member