Black-Eyed Peas with Spinach

Yields:	1 servings
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1	medium	onion	chopped
1	x	vegetable stock	for sauteeing
10	ounces	spinach	fresh, rinsed, stemmed, coarsely chopped
32	ounces	black-eyed peas	canned, drained
1	x	black pepper	to taste
1	pinch	cayenne pepper	optional

In a large skillet, sauté 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.

This is a keeper. It was delicious and quite easy to put together. We enjoyed it. My husband Really liked it. Georgia in California