Black-Eyed Peas & Spinach
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“This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.”
Black-Eyed Peas & Spinach
1 recipe photo
READY IN:45mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 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
Directions
- 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.
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Black-Eyed Peas & Spinach