Black-Eyed Peas With Spinach

Ingredients

• 1 cup dried black-eyed peas
• Coarse salt and freshly ground pepper to taste
• 1 ½ pounds fresh spinach
• 1 large onion, finely chopped
• 1 clove garlic, minced
• 5 tablespoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    237 calories; 17 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 6 grams protein; 137 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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