Black-Eyed Peas with Spinach
Ingredients:
- 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)
Preparation:
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.
Servings:Source:
Submitted by: Recipe Group Member
Date:
