Black-Eyed Peas and Spinach Saute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 1/2 cup Black Eyed Peas (make sure to get the kind without bacon)1/2 cup, chopped Onions1 Celery Stalk, chopped 1 medium Carrots, chopped1/2 cup Red Bell pepper, chopped6 cups fresh Spinach, rinsed, soaked and drained1/4 cup Vegetable Broth 2 tbsp Olive Oil 2 tsp Tabasco Sauce 1 tbsp Hot, Wine or other vinegar (to taste)1 tbsp SaltPepper, garlic powder, other spices (to taste)
Heat olive oil in a large skillet, preferably cast-iron. Keep at medium-low
Add onions and saute for three to five minutes
Add celery and red bell pepper. Saute for about ten minutes.
Drain but do not rinse black-eyed peas. Add to skillet, along with broth, Tabasco and spices.
Add the rinsed and drained fresh spinach.
Using tongs, turn the spinach periodically as it begins to wilt.
As the spinach cooks down, stir it in with the rest of the ingredients.
Add a dash of vinegar or spicy vinegar to taste (I used pickled jalepeno brine).
Serving Size: Makes two, meal-sized bowls or four as a side
Number of Servings: 2
Recipe submitted by SparkPeople user NIGHTGLOW.
Add onions and saute for three to five minutes
Add celery and red bell pepper. Saute for about ten minutes.
Drain but do not rinse black-eyed peas. Add to skillet, along with broth, Tabasco and spices.
Add the rinsed and drained fresh spinach.
Using tongs, turn the spinach periodically as it begins to wilt.
As the spinach cooks down, stir it in with the rest of the ingredients.
Add a dash of vinegar or spicy vinegar to taste (I used pickled jalepeno brine).
Serving Size: Makes two, meal-sized bowls or four as a side
Number of Servings: 2
Recipe submitted by SparkPeople user NIGHTGLOW.
Nutritional Info Amount Per Serving
- Calories: 335.7
- Total Fat: 16.1 g
- Cholesterol: 0.0 mg
- Sodium: 4,270.3 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 10.3 g
- Protein: 11.3 g
Member Reviews