Black-Eyed Peas With Spinach

Name: Black-Eyed Peas With Spinach
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 cup dried black-eyed peas; Coarse salt and freshly ground pepper to taste; 1 1/2 pounds fresh spinach; 1 large onion, finely chopped; 1 clove garlic, minced; 5 tablespoons olive oil

By Moira Hodgson

Total Time: 45 minutes
Rating: 4(37)
Comments: Read comments

Featured in: FOOD; Dried Beans Throw Off Label as Winter-Only Fare

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Ingredients

Yield:4 to 6 servings

1cup dried black-eyed peas
Coarse salt and freshly ground pepper to taste
1½pounds fresh spinach
1large onion, finely chopped
1clove garlic, minced
5tablespoons olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
Step 2
Wash the spinach and remove stems. Shred leaves and drain well.
Step 3
Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.

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