Black-Eyed Peas with Spinach & Okra
A couple weeks ago I started seeing fresh black-eyed peas at the farmers’ markets. These are awesome because you don’t have to soak them or cook them for hours, just shell them and cook on the stove top for 20 minutes. They taste so delicious and fresh! The other day I made a wonderful batch with spinach and fresh okra.
1 lb fresh black-eyed peas or field peas, in shells
1/4 cup chopped fresh okra
1/2 small red onion, diced
3 cloves garlic
Olive oil
Spinach
1 cup water or stock
1/4 tsp sea salt
First, you have to shell the peas. This is easy, and although a little time consuming, you can shell them outside while enjoying the fall weather or sit with a bowl on the sofa and do it while you’re watching a show on tv. It takes about 20 minutes. Then, in a medium skillet, saute the onions, garlic and okra in olive oil for a few minutes. Then add the peas, salt and water or stock; bring it to a boil, cover, and simmer for 20 minutes. For the last few minutes, remove the cover and add a bunch of spinach; simmer until wilted, adding more water if necessary. Serve over brown rice; season with pepper and more sea salt if desired. It’s a nice light vegetarian meal, perfect for an autumn day.