Black-Eyed Peas with Spinach
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | x |
vegetable stock
for sauteeing |
*
|
| 10 | ounces |
spinach
fresh, rinsed, stemmed, coarsely chopped |
|
| 32 | ounces |
black-eyed peas
canned, drained |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | pinch |
cayenne pepper
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | x |
vegetable stock
for sauteeing |
*
|
| 289 | ml/g |
spinach
fresh, rinsed, stemmed, coarsely chopped |
|
| 924.8 | ml/g |
black-eyed peas
canned, drained |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | pinch |
cayenne pepper
optional |
*
|
Directions
In a large skillet, sauté 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.
