Black Eyed Peas With Spinach
|Onion||1 Medium, chopped|
|Vegetable oil||1 Tablespoon|
|Fresh spinach||10 Ounce, rinsed, stemmed, and coarsely chopped|
|Canned black eyed peas||32 Ounce, drained, cooked (3 Cups, Two 16-Ounce Cans)|
|Ground black pepper||To Taste|
|Cayenne/Crushed red pepper flakes||1 Pinch (Optional)|
In a large skillet, saute the onions in the oil 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.