Persian Spinach and Black-Eyed Peas Recipe

Name: Persian Spinach and Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 2 leeks (white parts only), halved lengthwise, rinsed and chopped (1 cup); 12 to 16 oz. fresh baby spinach, rinsed well; 1/2 cup chopped fresh parsley; 4 scallions (white and light green parts), sliced; 2 (16-oz.) cans black-eyed peas, drained and rinsed; 3 Tbs. fresh lemon juice; 1/2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/2 tsp. salt

Servings: persons

1 Tbs. olive oil
2 leeks (white parts only), halved lengthwise, rinsed and chopped (1 cup)
12 to 16 oz. fresh baby spinach, rinsed well
1/2 cup chopped fresh parsley
4 scallions (white and light green parts), sliced
2 (16-oz.) cans black-eyed peas, drained and rinsed
3 Tbs. fresh lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt

1
In extra-large skillet, heat oil over medium heat.
2
Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes.
3
Add spinach, parsley, scallions and 1/4 cup water.
4
Cover and cook just until spinach has wilted, about 8 minutes.
5
Stir in black-eyed peas, lemon juice, cinnamon and nutmeg.
6
Cook, uncovered, just until heated through, about 5 minutes.
7
Season with salt and freshly ground pepper to taste.
8
Serve hot.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbs. olive oil, 2 leeks (white parts only), halved lengthwise, rinsed and chopped (1 cup), 12 to 16 oz. fresh baby spinach, rinsed well, 1/2 cup chopped fresh parsley, and more.

Yes, Persian Spinach and Black-Eyed Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Spinach and Black-Eyed Peas

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