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Black Eye Peas, Spinach and Tomatoes

Recipe: Black Eye Peas, Spinach and Tomatoes


    Perfect side dish for Zola's "Roasted Pork Tenderloin." If you want, you can add another side dish like mashed potatoes, but it's not necessary. And if you are following a low-carb lifestyle, this should fit your specifications without the potatoes.

    Note: Black eye peas may be hard to find at Northern grocers; they're a Southern tradition.

Serves 4


    10 oz frozen black eye peas
    15-oz can diced tomatoes (I use the ones with chilies added because I want the zippy taste. You can decide which are best for your taste.)
    4 cups fresh baby spinach (4 handfuls)
    2 tsp minced garlic (Jar garlic is fine.)
    1 Tbl butter


    Put your frozen black eye peas in a sauce pan. Cover them with water. The water should be 2 inches above the peas so they are generously covered. Turn on high to boil and then simmer for 30 to 45 minutes. At 30 minutes take out one pea and see if they are soft yet. You can decide if you want mushy peas or if you like yours crunchier. I like mine right in the middle. When the peas are done, drain them. Take out your sauté pan. Melt your butter and add your garlic. When the butter is melted, add the spinach and the tomatoes. Toss the mixture until the spinach wilts. This means you are loosening the spinach but not cooking it until it's mush. As soon as the spinach is all coated and the tomatoes are warm, you can sprinkle with salt and pepper to your taste and you are ready to serve.

Serving Suggestions:

    Zola suggests serving this with her "Roasted Pork Tenderloin." The modern thing to do would be to put a portion of the pea mixture on your plate and serve the meat on top.


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