Black Eyed Peas and Spinach
Savory, satisfying, and packed with nutrition—this Southern-style black-eyed peas and spinach dish makes a great side or a simple, wholesome meal.
Ingredients
- 1 yellow onion, diced
- 2 Tbs olive oil
- 3 15- ounce cans black eyed peas, drained
- ½ tsp oregano
- ½ tsp paprika
- ¼ tsp pepper
- 2 cups vegetable broth
- 4 oz fresh spinach
Instructions
- In a large pot or dutch oven, add the olive oil, and onion saute 3 – 5 minutes until translucent.
- Add the black eyed peas, oregano, paprika, cayenne, pepper, and broth and stir well.
- Bring to a low simmer and cover for 15 minutes. Smash some of the peas to thicken the broth a bit using a potato masher.
- Add in the spinach and once wilted, taste it. Add a dash more of salt and pepper if desired.
- Pairs well with rice, bread or a hot tortilla!
Video
Nutrition
Calories: 457kcal | Carbohydrates: 72g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 507mg | Potassium: 1096mg | Fiber: 22g | Sugar: 13g | Vitamin A: 3085IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love watching your channels. I am still leery about starting up a channel. I do have a suggestion for black eyed pea soup— if you cannot make with a bag of dry peas, drain the liquid from the can; (I even like to rinse the peas off) and add ham with a hambone and some chopped carrots for sweetness.