Black-eyed peas with spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 10 | eaches | Ounces fresh spinach, rinsed, stemmed and coarsely chopped |
| 2 | cups | Md onion, chopped |
| 32 | ounces | Drained cooked black-eyed peas (two 16-oz cans) |
| Freshly ground black pepper, to taste | ||
| Cayenne OR crushed red pepper flakes (Optional) | ||
Directions
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. Per serving: 256 calories, 15.3 g protein, 4.7 g fat, 40.7 g carbohydrate, 46 mg sodium, 0 mg cholesterol. [Moosewood Restaurant Cooks at Home; The Moosewood Colective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.
Submitted By FRED PETERS On 09-30-94
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