BLACK EYED PEAS SPINACH RECIPES

Name: Black-Eyed Peas With Spinach
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 cup dried black-eyed peas; Coarse salt and freshly ground pepper to taste; 1 1/2 pounds fresh spinach; 1 large onion, finely chopped; 1 clove garlic, minced; 5 tablespoons olive oil

BLACK-EYED PEAS WITH SPINACH RECIPE - NYT COOKING

Black-Eyed Peas With Spinach Recipe - NYT Cooking image

Provided by Moira Hodgson

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 cup dried black-eyed peas
Coarse salt and freshly ground pepper to taste
1 1/2 pounds fresh spinach
1 large onion, finely chopped
1 clove garlic, minced
5 tablespoons olive oil

Steps:

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.
Wash the spinach and remove stems. Shred leaves and drain well.
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.

Nutrition Facts : @context http//schema.org, Calories 159, UnsaturatedFatContent 10 grams, CarbohydrateContent 12 grams, FatContent 12 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 407 milligrams, SugarContent 2 grams

BLACK-EYED PEAS & SPINACH RECIPE - FOOD.COM

Black-Eyed Peas & Spinach Recipe - Food.com image

This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) can black-eyed peas
2 (16 ounce) cans whole tomatoes
20 ounces frozen leaf spinach, thawed and drained
3 garlic cloves, minced
1 onion, coarsely chopped
red chili pepper flakes or cayenne pepper
1 teaspoon ground coriander
1 tablespoon vegetable oil

Steps:

In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
Add the coriander and chili flakes.
Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water).
When dish begins to bubble, reduce heat to simmer for about 30 minutes.
Serve with rice.

Nutrition Facts : Calories 147.8, FatContent 3.8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 305.2, CarbohydrateContent 23.3, FiberContent 7.8, SugarContent 5.9, ProteinContent 9.1

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