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Black-eyed Peas w/Spinach




Source of Recipe


by Marsha, from Moosehead Restaurant Cooks at Home


List of Ingredients




1 medium onion, chopped
1 tbsp vegetable oil (I use olive)
10 oz fresh spinach
3 cups or 2 (16 oz) cans of drained, rinsed cooked black-eyed peas
Ground black pepper to taste
Pinch of cayenne or crushed red pepper flakes (Optional)

Recipe



In a large skillet, sauté onions in oil for a few minutes or until soft. Add the rinsed, stemmed and coarsely chopped 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 4 servings

(I do like a little more spinach than this calls for)