Black-Eyed Peas With Spinach

• 1 cup dried black-eyed peas
• Coarse salt and freshly ground pepper to taste
• 1 1/2 pounds fresh spinach
• 1 large onion, finely chopped
• 1 clove garlic, minced
• 5 tablespoons olive oil

1. Cover the black-eyed peas with water and bring to a boil.
2. Simmer gently until tender (about 30 minutes).
3. Season to taste with salt and pepper after the peas have cooked for 20 minutes.
4. Wash the spinach and remove stems.
5. Shred leaves and drain well.
6. Soften the onion and garlic in the olive oil and cook until soft in a large skillet.
7. Add the spinach and saute, stirring constantly until wilted.
8. Season to taste and add the drained peas.
9. Heat through, correct seasoning and serve.

blackeyed peas, salt, fresh spinach, onion, clove garlic, olive oil

Taken from cooking.nytimes.com/recipes/3640 (may not work)