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blackeyed-peas-spinach-2 recipe

Date: Wed, 30 Aug 1995 08:39:03 -0700
 From: willyams@ix.netcom.com (Bob Williams)
 Adapted from "The Moosewood Restaurant Cooks at Home," from Simon and Schuster.
                 Black-eyed Peas with Spinach
 1 medium onion, chopped
 vegetable broth for sauteeing
 10 oz. fresh spinach, rinsed, stemmed and coarsely chopped (I think frozen
 would be fine)
 3 cups drained black-eyed peas (two 16-oz. cans)
 ground black pepper to taste
 pinch of cayenne or crushed red pepper flakes (optional)
         In a large skillet, saute the onions in the broth for a few minutes,
 until soft.  Add the spinach to the skillet.  Stir for a minute or two until
 it wilts.  Add the black-eyed peas, black pepper, and cayenne if desired.
 Bring to a simmer on medium heat.
         Serve right away, or cover and keep warm on low heat.
 kwvegan vegan