Black-Eyed Peas with Spinach

1 md Onion, chopped

Vegetable broth for Sauteeing 10 oz Fresh spinach, rinsed,

Stemmed and coarsely chopped (I think frozen Would be fine) 3 c Drained black-eyed peas (two

16 oz 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.