1 md Onion, chopped Vegetable broth for Sauteeing 10 oz Fresh spinach, rinsed, Stemmed and coarsely chopped (I think frozen Would be fine) 3 c Drained black-eyed peas (two 16 oz Cans) Ground black pepper to Taste pn Cayenne or crushed red Pepper flakes (optional) In a large skillet, saute the onions in the broth for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired. Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.
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