Irresistible Black Eyed Peas and Spinach
A quick, nutritious, and flavorful dish combining tender black-eyed peas with fresh spinach, garlic, and onions. This wholesome vegan recipe is perfect for a healthy, protein-rich meal ready in under 30 minutes.
Equipment
- Skillet
- Wooden Spoon
- Knife
- Cutting Board
- Colander
Ingrédients
- 1 can black-eyed peas drained and rinsed
- 2 cups fresh spinach washed and trimmed
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- red pepper flakes optional, for heat
Instructions
- Drain and rinse the canned black-eyed peas. Chop the onion and mince the garlic. Rinse and trim the spinach leaves.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add the drained black-eyed peas and stir for 5 minutes to warm them through.
- Toss in the fresh spinach and cook for about 2 minutes until just wilted but still vibrant.
- Season with salt, pepper, and optional red pepper flakes. Stir well to combine all flavors.
- Remove from heat and serve warm. Optionally top with a squeeze of lemon juice or a sprinkle of feta for added flavor.
Notes
This recipe is naturally vegan and gluten-free. For variations, try adding diced tomatoes, bell peppers, or a splash of coconut milk. It stores well for up to 5 days in the fridge or 3 months in the freezer.