Black-Eyed Peas with Spinach

Four ingredients, one skillet, twenty minutes. This black-eyed peas and spinach dish strips things down to what matters: earthy peas, tender greens, and just enough heat from a pinch of cayenne to keep it interesting.

The trick here is sauteing the onions in vegetable broth instead of oil. It softens them without adding any fat, and the broth leaves behind a savory base that coats the spinach as it wilts down. Fresh spinach shrinks dramatically, so don’t panic when you pile 10 ounces into the skillet. Give it a minute or two and it’ll cook down to almost nothing.

Add the black-eyed peas after the spinach wilts so they just heat through without turning mushy. Canned peas are already cooked, so they only need a few minutes at a simmer.

Chef Tips

• Use a large skillet. The spinach needs room to wilt, and crowding it will steam instead of saute.
• Drain and rinse canned black-eyed peas to cut sodium. The recipe has almost none without added salt.
• The cayenne is optional but recommended. Even a small pinch adds warmth that balances the mild, earthy peas.
• Leftovers hold well for 2-3 days in the fridge. Reheat gently with a splash of broth to loosen things up.

Variations

• Greens swap: Use kale or Swiss chard instead of spinach. Both need a few extra minutes to soften.
• Protein boost: Top with a fried egg or crumbled feta for a light vegetarian main.
• Smoky kick: Add smoked paprika and a squeeze of lemon juice right before serving.