Recipe for Black-Eyed Peas With Spinach


1 tablespoon vegetable oil
10 each ounces fresh spinach, rinsed, stemm; ed and coarsely chopped
2 cup md onion, chopped
32 oz drained cooked black-eyed peas (two; 16-oz cans)
1 freshly ground black pepper, to tas; te
1 cayenne or crushed red pepper flake; s (optional)


In a large skillet, saute the onion in the oil for a few minutes, until soft. Add the spinach to the skillet and stir for a minute or two until the spinach wilts. Add the black-eyed peas, black pepper and cayenne (if desired). Bring to a simmer over medium heat. Serve immediately, OR cover and keep warm over low heat. Makes 4 (8-ounce) servings.

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