Black-eyed Peas with Spinach

 1 pound dried black-eyed peas
2 tablespoons vegetable or canola oil
2 large onions, diced

salt and freshly ground pepper to taste
4-5 cloves garlic, crushed
1 pound bag frozen spinach, thawed        

Rinse and drain peas.  Boil peas in 4 cups water for half hour or until tender.  Set aside. 

Squeeze out excess water from thawed spinach. 

In a large skillet, heat oil and sauté onions until translucent.  Add garlic and spinach. Add black-eyed peas. Season with salt and pepper to taste.