Vegetarian Low-Fat
1 medium Onion -- chopped
Vegetable broth for Sauteeing
10 ounces Fresh spinach, rinsed
Stemmed and coarsely chopped
(I think frozen Would be fine)
3 cups Drained black-eyed peas (two 16 ounces 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.
1 medium Onion -- chopped
Vegetable broth for Sauteeing
10 ounces Fresh spinach, rinsed
Stemmed and coarsely chopped
(I think frozen Would be fine)
3 cups Drained black-eyed peas (two 16 ounces 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.