Black-Eyed Peas with Spinach
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Categories

  • Southern
  • Meatless
    • Black-Eyed Peas with Spinach

    Southern favorite, rich in iron and flavor

    Ingredients

    • 1 md Onion, chopped
    • Vegetable broth for Sauteeing
    • 10 oz Fresh spinach, rinsed, Stemmed and coarsely chopped (frozen would be fine)
    • 3 c Drained black-eyed peas (two 16 oz Cans)
    • Ground black pepper to Taste
    • Cayenne or crushed red Pepper flakes (optional)

    Directions

    1. In a large skillet, saute the onions in the broth for a few minutes, until soft.
    2. Add the spinach to the skillet. Stir for a minute or two until it wilts.
    3. Add the black-eyed peas, black pepper, and cayenne if desired.
    4. Bring to a simmer on medium heat.

    Serve right away, or cover and keep warm on low heat.

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