Best Black Eyed Peas With Spinach Recipes

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BLACK EYED PEA AND SPINACH SALAD



Black Eyed Pea and Spinach Salad image

This combines the two key ingredients for New Year's Day. Thing is, it's good all year round. I actually make the black-eyed pea mixture the day before and let refrigerate at least 24 hours for maximum flavor.

Provided by ratherbeswimmin

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup jasmine rice
salt, to taste
4 slices bacon, cut into 1-inch pieces
2 (15 ounce) cans black-eyed peas
1/2 cup thinly sliced red onion
1/2 cup bottled olive oil and vinegar salad dressing
1/2 cup packed light brown sugar
1 (6 ounce) bag spinach
1 cup cherry tomatoes, halved

Steps:

  • Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
  • Add in the rice; stir.
  • Cover and change heat to low setting.
  • Simmer 15-20 minutes or until done.
  • While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
  • Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
  • Drain the black-eye peas then put them in a mixing bowl.
  • Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
  • Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon.
  • Let reduce for 4-5 minutes.
  • Pour the dressing over the black-eye peas; toss to coat.
  • Cover and refrigerate until time to serve.
  • Fluff cooked rice and transfer to a serving platter.
  • Spoon the black-eyed pea mixture on top of the rice.
  • Arrange spinach and cherry tomatoes arount the peas/rice.
  • Sprinkle crumbled bacon over the top.

Nutrition Facts : Calories 411.5, Fat 9.9, SaturatedFat 3.1, Cholesterol 22.4, Sodium 739.1, Carbohydrate 69, Fiber 6.7, Sugar 20.9, Protein 12.6

BLACK-EYED PEAS WITH SPINACH



Black-Eyed Peas With Spinach image

Provided by Moira Hodgson

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup dried black-eyed peas
Coarse salt and freshly ground pepper to taste
1 1/2 pounds fresh spinach
1 large onion, finely chopped
1 clove garlic, minced
5 tablespoons olive oil

Steps:

  • 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.
  • Wash the spinach and remove stems. Shred leaves and drain well.
  • 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.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 2 grams

BLACK-EYED PEAS & SPINACH



Black-Eyed Peas & Spinach image

This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.

Provided by Earthymom

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) can black-eyed peas
2 (16 ounce) cans whole tomatoes
20 ounces frozen leaf spinach, thawed and drained
3 garlic cloves, minced
1 onion, coarsely chopped
red chili pepper flakes or cayenne pepper
1 teaspoon ground coriander
1 tablespoon vegetable oil

Steps:

  • In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
  • Add the coriander and chili flakes.
  • Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
  • Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water).
  • When dish begins to bubble, reduce heat to simmer for about 30 minutes.
  • Serve with rice.

Nutrition Facts : Calories 147.8, Fat 3.8, SaturatedFat 0.8, Sodium 305.2, Carbohydrate 23.3, Fiber 7.8, Sugar 5.9, Protein 9.1

BLACK-EYED PEA AND SPINACH SALAD



Black-Eyed Pea and Spinach Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 5h5m

Yield 6 servings (1 serving = 1 1/3 cups)

Number Of Ingredients 13

1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
4 cups low-sodium chicken broth or water (if using dried peas)
3/4 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons spicy brown mustard
1/4 cup apple cider vinegar
1/8 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon salt, plus more
1/8 teaspoon fresh ground pepper
1/4 cup red onion, diced (about 1 cup)
3/4 cup thinly sliced celery (2 stalks)
2 tablespoons chopped fresh chives
4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons

Steps:

  • In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
  • Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
  • Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
  • In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.

Nutrition Facts : Calories 205 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 3.5 milligrams, Sodium 415 milligrams, Carbohydrate 26 grams, Fiber 5.5 grams, Protein 5 grams

BLACK-EYED PEAS AND SPINACH OVER CHEESY GRITS



Black-Eyed Peas and Spinach over Cheesy Grits image

Gets my man in touch with his southern roots while keepin' it vegetarian for the non-carnivores in the house! This is my 7 yr old daughter's favorite meal!

Provided by Lizzymommy

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups 1% low-fat milk
1 1/2 cups water
1 cup dry polenta
salt
8 ounces sharp cheddar cheese, shredded or cubed (or smoked gouda cheese is lovely, too!)
1 tablespoon canola oil
1 large onion, chopped
16 ounces Baby Spinach, chopped
1 (15 ounce) can black-eyed peas, drained and rinsed
salt and pepper

Steps:

  • Bring the milk and water to a boil. Add polenta and cook to package directions (mine calls for 5 minutes, stirring constantly). Add cheese, and stir until melted.
  • Heat the oil in a large skillet. Cook the onion until browned, add spinach. Cook until wilted.
  • Add drained and rinsed black-eyed peas to the pan. Heat through. Season to taste.
  • Serve over cheesy grits.

Nutrition Facts : Calories 354.7, Fat 16.9, SaturatedFat 8.8, Cholesterol 42.7, Sodium 542.4, Carbohydrate 34.1, Fiber 5.8, Sugar 4.9, Protein 18.9

LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP



Loaded Black-Eyed Peas, Spinach, and Vegetable Soup image

An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.

Provided by Kathe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 2h10m

Yield 10

Number Of Ingredients 12

1 tablespoon olive oil, or as needed
1 large onion, chopped
4 cloves garlic, crushed
6 cups vegetable broth
3 potatoes, cubed
1 ½ cups dry black-eyed peas
3 carrots, sliced
1 zucchini, peeled and cubed
1 (10 ounce) bag fresh spinach, stems removed
1 tablespoon chopped fresh parsley
2 bay leaves
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
  • Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.

Nutrition Facts : Calories 177 calories, Carbohydrate 32.5 g, Fat 2.2 g, Fiber 7.7 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 321.9 mg, Sugar 6.4 g

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