Black-Eyed Peas With Spinach
- Total Time
- 45 minutes
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Ingredients
- 1cup dried black-eyed peas
- Coarse salt and freshly ground pepper to taste
- 1½pounds fresh spinach
- 1large onion, finely chopped
- 1clove garlic, minced
- 5tablespoons olive oil
Nutritional analysis per serving (6 servings)
159 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 407 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
- Step 2
Wash the spinach and remove stems. Shred leaves and drain well.
- Step 3
Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.
- This dish, which is adapted from a recipe by Claudia Roden, is good served both hot or at room temperature.
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