sauteed spinach with black eyes peas

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Sauteed Spinach With Black-Eyed Peas

from Christine Cushing on Food Network

 

Sauteed Spinach with Black Eyed Peas**

Sauteed Spinach with Black Eyed Peas

 

- 1/2 cup dried black eyed peas (or 1 cup of canned) (250 ml)

- 3 tbsp olive oil (45 ml)

- 2 large shallots, chopped

- 3 cloves garlic, finely chopped

- 1 red pepper, diced

- 2 bunches spinach, washed and stemmed

- 2 tbsp chopped fresh dill (30 ml)

- Salt and pepper, to taste

- Juice of 1 lemon

 

Directions:

Sauteed Spinach with Black Eyed Peas

 

1. If using dried peas: Soak in cold water for about 6 hours. Drain.

Put into a pot and cover with fresh cold water. Cook for 30 to 40 minutes

or

until just tender. Drain and and set aside. If using canned peas: Drain

and

set aside.

2. Heat olive oil in a large skillet over medium heat. Sauté the

shallots for 3-4 minutes, until very soft and beginning to caramelize.

Add

the garlic and continue to sauté for a few more minutes. Add red pepper

and

toss and then add spinach, dill and black eyed peas. Continue to toss

until

the spinach is wilted and peas are warmed through. Adjust seasoning and

sprinkle with lemon juice just before serving.