Black Eyed Peas and Spinach
A quick and nutritious dish that combines black eyed peas and fresh spinach, perfect as a side or main course.
Ingredients
Main Ingredients
- 1 can black eyed peas (drained and rinsed) Canned peas are convenient and save time.
- 2 cups fresh spinach Rinse before use.
- 1 whole onion (chopped) Provides flavor and nutrition.
- 2 cloves garlic (minced) Enhances the aroma and taste.
- 2 tablespoons olive oil For sautéing.
- to taste Salt Adjust based on preference.
- to taste Pepper Adjust based on preference.
- optional red pepper flakes For added heat.
Instructions
Preparation
- Gather all your ingredients. Drain and rinse the black eyed peas thoroughly.
- Chop the onion finely and mince the garlic. Rinse the fresh spinach and set aside.
Cooking
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Stir in the minced garlic, cooking for 1 minute until fragrant.
- Stir in the drained black eyed peas and cook for about 5 minutes.
- Add the fresh spinach and cook for an additional 2 minutes or until wilted.
- Season with salt, pepper, and red pepper flakes as desired.
- Serve warm, optionally over rice or with crusty bread.
- Garnish with fresh herbs if desired.
Notes
Best enjoyed freshly made, but can be prepared ahead of time. Store any leftovers in an airtight container and consume within 3 days.