Blackeyed Peas with Spinach

[Guest guest]

from Moosewood Cooks At Home.

 

Black-eyed Peas with Spinach

 

1 medium onion, chopped

1 tablespoon vegetable oil

10 ounces fresh spinach, rinsed, stemmed, and coarsely chopped.

3 cups drained, cooked black-eyed peas (two 16-ounce cans)

ground black pepper to taste

pinch of cayenne or crushed red pepper flakes, (optional)

 

In a large skillet, sauté the onions in the oil for a few minutes, until

soft. Add the spinach to the skillet. Stir for a minute of two until it

wilts. Add the black-eyed peas, black pepper and red pepper. Bring to a

simmer on medium heat.

 

Serve right away, or cover and keep warm on low heat.

 

Jan's note, you could substitute any greens, some (kale for example) will

take linger to cook.