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Black-Eyed Peas and Spinach
Black-Eyed Peas and Spinach
Ingredients
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Cook black-eyed peas and rice ahead of time. Allow
frozen spinach to thaw. Saute garlic and onion until onion
is translucent, add undrained spinach (the extra water will
prevent the need of oil). Add the spinach to the garlic and
onion, along with nutmeg (about 1/2 teaspoon, more or less
to taste), salt, pepper and Texas Pete (to taste--I have
never measured). Continue to cook until the water is
reduced and the spinach is hot through and through. Serve
over brown rice.
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