BLACK-EYED PEAS & SPINACH

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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

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