Guest guest Posted December 1, 2003 Report Share Posted December 1, 2003 BLACK-EYED PEAS WITH SPINACH AND HERBS 4 to 6 servings 2 tablespoons canola oil 1 medium onion, chopped 1 cup chopped leek (white part only), well rinsed 10 to 12 ounces fresh spinach, stemmed and well rinsed 1/2 cup fresh parsley, chopped 4 scallions, sliced 16-ounce can black-eyed peas, drained and rinsed Juice of 1/2 to 1 lemon, to taste 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Salt and freshly ground pepper to taste Hot cooked rice Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent, about 3 to 4 minutes. Add the leek and sauté another 5 minutes or so, until it and the onion are golden. Add the spinach, parsley, and scallion. Cover and steam just until the spinach is wilted, then stir in the black-eyed peas, lemon juice, and spices. Cook just until completely heated through, then season to taste with salt and pepper. Serve at once over hot cooked rice, topping each serving with a small amount of yogurt, if desired. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Only after the last tree has been cut down, Only after the last river has been poisoned, Only after the last fish has been caught, Only then will you find that money cannot be eaten... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Help the planet each day! It's free and easy: http://www.Care2.com/dailyaction/ Quote Link to comment Share on other sites More sharing options...
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