Black Eyed Peas Spinach Recipes

Steps:

• Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
• Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.

Steps:

• Combine the black-eyed peas and water in a large saucepan or soup pot and bring to a gentle boil over medium-high heat. Skim off any foam, then add the onion, 2 of the minced garlic cloves, the bouquet garni and salt to taste. Reduce the heat to low, cover and simmer 40 minutes, or until the beans are thoroughly tender but intact. Taste the broth and adjust salt. Remove the onion and bouquet garni and discard.
• Fill a large pot two-thirds of the way full with water (soba will bubble up, and if you fill the pot too full the foamy water will overflow) and bring to a boil.
• Meanwhile, heat the olive oil over medium heat in a large, heavy skillet and add the red pepper. Cook, stirring often, until it is just tender, 3 to 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Add the beans with their liquid to the pan and bring to a boil. Boil over medium-high heat until the broth reduces a bit, and stir in the spinach. Stir just until it is wilted, and remove the pan from the heat. Add salt and freshly ground pepper to taste.
• When the soba water comes to a boil, add salt to taste and the soba. Let the water bubble up until it is just about to reach the top of the pot, then turn the heat down to low so that the water retreats. Turn the heat up again and let the water come back up, then turn the heat back down. Repeat one more time. The soba should be cooked by the end of the third round. If it is not, repeat one more time. Drain and toss with the bean and spinach mixture, either in the pan or in a wide bowl. Serve with freshly grated Parmesan.

Steps:

• In a large bowl, whisk the first five ingredients. Stir in the peas, tomatoes and onion. Cover and refrigerate until serving., Place the spinach and vegetable mixture in a large serving bowl; toss gently. Sprinkle with pecans and bacon.

Steps:

• 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.

Steps:

• Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
• Wash the spinach and remove stems. Shred leaves and drain well.
• Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.

Steps:

• In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
• Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
• Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
• In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.

Steps:

• Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add kielbasa and onions; cook 6 min., stirring frequently. Spoon into bowl; cover to keep warm.
• Heat remaining oil in same skillet on medium heat. Add garlic, spinach, peas and tomatoes; stir. Cook 3 min. or just until spinach is wilted, stirring occasionally
• Add chili sauce; Worcestershire sauce, crushed pepper and kielbasa mixture; mix well. Cook 3 min. or until heated through, stirring frequently.
• Serve over rice.

Steps:

• Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
• Add in the rice; stir.
• Cover and change heat to low setting.
• Simmer 15-20 minutes or until done.
• While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
• Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
• Drain the black-eye peas then put them in a mixing bowl.
• Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
• Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon.
• Let reduce for 4-5 minutes.
• Pour the dressing over the black-eye peas; toss to coat.
• Cover and refrigerate until time to serve.
• Fluff cooked rice and transfer to a serving platter.
• Spoon the black-eyed pea mixture on top of the rice.
• Arrange spinach and cherry tomatoes arount the peas/rice.
• Sprinkle crumbled bacon over the top.