Title: Black-Eyed Peas with Spinach
Categories: Diet Vegetable
Yield: 1 Servings

1	md	Onion, chopped
		Vegetable broth for
		Sauteeing
10	oz	Fresh spinach, rinsed,
		Stemmed and coarsely chopped
		(I think frozen
		Would be fine)
3	c	Drained black-eyed peas (two
16	oz	Cans)
		Ground black pepper to
		Taste
	pn	Cayenne or crushed red
		Pepper flakes (optional)

In a large skillet, saute the onions in the broth for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired. Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.

Adapted from "The Moosewood Restaurant Cooks at Home," from Simon and Schuster.

Recipe typed by Bob Williams. Converted to MM by Donna Webster Donna@webster.post.demon.co.uk From: Donna@webster.Demon.Co.Uk Date: Wed, 01 Nov 1995 15:00:36 +0000 (

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