Thursday, April 19, 2012
Spinach with Black Eyed Peas
For this recipe, you could use frozen spinach. You can use lemon juice or dried lime which you can find at Persian and Middle Eastern grocery stores.
1 tablespoon vegetable oil
½ cup onion, chopped
2 cloves garlic, chopped
1 (6-ounce) bag fresh spinach
1 teaspoon salt
½ teaspoon black pepper
1 (15.5-ounce) can black eyed peas, drained and rinsed
Juice of ½ lemon or 1 teaspoon crushed dried lime
In a deep pan, sauté the onions and garlic in oil. Add salt and pepper and stir. Add the spinach, lemon juice and back eyed peas and stir. Cover the pan and simmer for 10 minutes. Turn off the heat and serve it with plain white rice or a side dish.
You can cook this dish with stewing lamb or beef. When the meat is cooked on top of the stove, follow the above recipe and add 1 cup of water and 2 tablespoons tomato paste. Serve it with rice.