Black-Eyed Peas with Spinach

Black-eyed Peas With Spinach Recipe

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1 medium
onion, chopped
vegetable broth for sauteeing
10 oz
fresh spinach, rinsed, stemmed, coarsely chopped
3 c
black-eyed peas (2 16 ounce cans)
ground black pepper to taste
cayenne or crushed red pepper flakes, optional


1In a large skillet, saute the onions in the broth for a few minutes, until soft.
2Add the spinach to the skillet.
3Stir for a minute or two until it wilts.
4Add the black-eyed peas, black pepper, and cayenne if desired.
5Bring to a simmer on medium heat.
6Serve right away, or cover and keep warm on low heat.

About Black-Eyed Peas with Spinach

Course/Dish: Vegetables
Other Tag: Quick & Easy