Black-Eyed Peas & Spinach |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used. Ingredients:
1 (16 ounce) can black-eyed peas |
2 (16 ounce) cans whole tomatoes |
20 ounces frozen leaf spinach, thawed and drained |
3 garlic cloves, minced |
1 onion, coarsely chopped |
red chili pepper flakes or cayenne pepper |
1 teaspoon ground coriander |
1 tablespoon vegetable oil |
Directions:
1. In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
2. Add the coriander and chili flakes.
3. Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
4. Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water).
5. When dish begins to bubble, reduce heat to simmer for about 30 minutes.
6. Serve with rice.
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