Black-Eyed Peas With Spinach

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Black-Eyed Peas With Spinach

 

1 medium onion, chopped

vegetable broth for sauteing

10 ozs. fresh spinach, rinsed, stemmed and coarsely chopped

2 16 oz. cans black-eyed peas

ground black pepper to taste

pinch cayenne or crushed red pepper flakes (optional)

 

In a large skillet, saute 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.

Makes 2 to 4 servings.