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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
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Black-eyed Peas with Spinach
from Vegetarian Resource Center - Boston, USA

  • 1 medium onion, chopped
  • vegetable broth for sauteeing
  • 10 oz. fresh spinach, rinsed, stemmed and coarsely chopped (I think frozen would be fine)
  • 3 cups drained black-eyed peas (two 16-oz. cans)
  • ground black pepper to taste
  • pinch of 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.