Black-eyed Peas With Spinach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Low fat, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | Onion, chopped | |
| Vegetable broth for | ||
| Sauteeing | ||
| 10 | oz | Fresh spinach, rinsed |
| Stemmed and coarsely chopped | ||
| I think frozen | ||
| Would be fine), Would be fine | ||
| 3 | c | Drained black-eyed peas, two |
| 16 | oz | Cans), Cans |
| Ground black pepper to | ||
| Taste | ||
| pn | Cayenne or crushed red | |
| Pepper flakes, optional |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 917.6mg
Potassium: 1038mg
Carbohydrates: 24.9g
Fiber: 12.8g
Sugar: 6.1g
Protein: 12.7g