Yields
4 servings
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ingredients
½
cup dried black eyed peas (or 1 cup of canned) (250 ml)
3
Tbsp olive oil (45 ml)
2
large shallots, chopped
3
cloves garlic, finely chopped
1
red pepper, diced
2
bunches spinach, washed and stemmed
2
Tbsp chopped fresh dill (30 ml)
Salt and pepper, to taste
Juice of 1 lemon
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directions
Step 1
If using dried peas: Soak in cold water for about 6 hours. Drain. Put into a pot and cover with fresh cold water. Cook for 30 to 40 minutes or until just tender. Drain and and set aside.
If using canned peas: Drain and set aside.
Step 2
Heat olive oil in a large skillet over medium heat. Sauté the shallots for 3-4 minutes, until very soft and beginning to caramelize. Add the garlic and continue to sauté for a few more minutes. Add red pepper and toss and then add spinach, dill and black eyed peas. Continue to toss until the spinach is wilted and peas are warmed through. Adjust seasoning and sprinkle with lemon juice just before serving.