Date: Wed, 30 Aug 1995 08:39:03 -0700
From: firstname.lastname@example.org (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.