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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 analysis per serving (4 to 6 servings)
11 grams carbs; 159 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 4 grams fiber; 407 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Wash the spinach and remove stems. Shred leaves and drain well.
- Step 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.
Private Notes