Black-Eyed Peas & Spinach

"This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:
45mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. When do you add the black eyed peas?
     
  2. I used a combination of canned tomatoes and black-eyed peas along with frozen spinach for an earthy and comforting meal. I loved the coriander and spinach together and thought the garlic and pepper added some other great flavors to the dish. Served on a bed of bulgur and we were thrilled. I bet this would be great on polenta wedges as well. Thanks for sharing Earthymom. Made for *Pick a Chef - Spring 2008*.
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> I strive to create gourmet taste with simple, healthy, and inexpensive ingredients. Although I've accumulated many cookbooks over the years, my favorite recipes are still those passed down by family and friends or collected during my travels. The book that most shaped my cooking philosophy was Frances Moore Lappe's Diet for a Small Planet. I also enjoyed her more recent book, Hope's Edge.
 
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