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Black-Eyed Peas with Spinach

This is a cross between a soup and a salad. I like it best when the beans and spinach are still warm. The tomatoes, onion, and lemons must all be at room temperature.–Tessa Kiros

LC Yes, We Went There Note

We were skeptical, but we wanted to try the traditional Southern good-luck charm of black-eyed peas. But after tasting this soupy salad, we say forget the luck. Just pass more of these peas, please.

Black-Eyed Peas with Spinach Recipe

  • Quick Glance
  • 20 M
  • 2 H
  • Serves 4 to 6

Ingredients

  • 1 small onion, diced
  • 1 teaspoon salt, plus more to taste
  • 2 small tomatoes, diced
  • A handful chopped fresh parsley
  • A couple lemons, cut into quarters
  • 1 1/2 cups black-eyed peas, soaked overnight
  • 6 cups firmly packed spinach leaves
  • Extra-virgin olive oil, to serve

Directions

  • 1. Place the onion in a small bowl, add enough cold water to cover, and sprinkle with the salt. Let stand for about 30 minutes or so. Rinse and drain well, squeezing out the excess water with your hands, and place the onion in a small serving dish. Place the tomatoes, parsley and lemons in separate small dishes.
  • 2. Meanwhile, rinse the soaked peas and place them in a large saucepan. Add enough cold water to cover them by an inch or two and bring to a boil. Skim any scum from the surface with a slotted spoon. Drain the peas, return them to the pan, and cover with cold water. Bring to a boil again, decrease the heat slightly, and cook, uncovered, for 1 to 1 1/2 hours, until the peas are soft but not mushy. The water level should remain just above the peas; if the water evaporates too quickly, add some extra hot water while the peas are cooking.
  • 3. Season the peas with salt toward the very end of the cooking time. Tear the spinach into bite-size pieces, toss it into the pan, and cook for another 3 to 5 minutes, until wilted.
  • 4. Using a slotted spoon, divvy the peas and spinach among individual bowls, including just a trickle of the cooking liquid. Place the onion, tomatoes, parsley, and lemons, along with the salt, pepper, and the olive oil, on the table and pass them separately so each person can dress their peas and spinach as desired.
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