Black-Eyed Peas & Spinach
This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.
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INGREDIENTS
Nutrition- 1(16 ounce) can black-eyed peas
- 2(16 ounce) cans whole tomatoes
- 20ounces frozen leaf spinach, thawed and drained
- 3
- 1
- red chili pepper flakes or cayenne pepper
- 1teaspoon ground coriander
- 1tablespoon vegetable oil
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DIRECTIONS
- 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.
- Add the coriander and chili flakes.
- Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
- 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).
- When dish begins to bubble, reduce heat to simmer for about 30 minutes.
- Serve with rice.
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