• 10 oz pkg frozen spinach
  • 1 cup dried black-eyed peas (or 2 cans)
  • nutmeg
  • Texas Pete (or other hot pepper sauce)
  • 1 med onion
  • salt and pepper to taste
  • 3 – 4 cloves garlic
  • brown rice


Cook black-eyed peas and rice ahead of time. Allow frozen spinach to thaw. Saute garlic and onion until onion is translucent, add undrained spinach (the extra water will prevent the need of oil). Add the spinach to the garlic and onion, along with nutmeg (about 1/2 teaspoon, more or less to taste), salt, pepper and Texas Pete (to taste–I have never measured). Continue to cook until the water is reduced and the spinach is hot through and through. Serve over brown rice.

Serves: 6