Quickie Black Eyed Peas and Greens

Method5 steps · about 35 min

1. 1

   Step 1: Dice the onion and mince the garlic (2 cloves). Add both to a large soup pot with the olive oil (2 Tbsp) and sauté over medium heat until the onions are soft and translucent.

   Uses 1 yellow onion · 2 cloves garlic · 2 Tbsp olive oil

2. 2

   Step 2: Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika (1/2 tsp), cayenne pepper (1/8 tsp), black pepper (1/4 tsp), and vegetable broth (2 cups). Stir to combine.

   Uses sautéed onion and garlic · 3 (15 oz) cans black-eyed peas · 1/2 tsp dried oregano · 1/2 tsp smoked paprika · 1/8 tsp cayenne pepper · 1/4 tsp freshly cracked black pepper · 2 cups vegetable broth

   
3. 3

   Step 3: Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low, and allow the peas to simmer for 15 minutes, stirring occasionally.

   Simmer black eyed peas · 15 minUses seasoned peas and broth

4. 4

   Step 4: After the peas have simmered for about 15 minutes, use the back of a spoon to smash some of the peas against the side of the pot to thicken the broth (or use an immersion blender to blend a small portion of the peas).

   Uses simmered peas and broth

5. 5

   Step 5: Add the fresh spinach (4 oz) to the pot and stir until it has wilted into the peas. Give the peas a taste and adjust the salt (to taste) or seasoning to your liking. Serve hot with bread or rice.

   Uses partly mashed peas · 4 oz fresh spinach · salt, to taste · bread for serving (optional) · cooked rice for serving (optional)