Black-eyed Peas with Spinach

Yields6 Servings
 1 lb Dried Black-Eyed Peas
 2 tbsp Vegetable or Canola Oil
 2 Large Onions, diced
 Salt and Ground Black Pepper, to taste
 4-5 Cloves Garlic, crushed
 1 lb Bag Frozen Spinach, thawed
1

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

2

Squeeze out excess water from thawed spinach.

3

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

Ingredients

 1 lb Dried Black-Eyed Peas
 2 tbsp Vegetable or Canola Oil
 2 Large Onions, diced
 Salt and Ground Black Pepper, to taste
 4-5 Cloves Garlic, crushed
 1 lb Bag Frozen Spinach, thawed

Directions

1

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

2

Squeeze out excess water from thawed spinach.

3

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

Black-eyed Peas with Spinach

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