Persian Spinach and Black-Eyed Peas

• 1 Tbs. olive oil
• 2 leeks (white parts only), halved lengthwise, rinsed and chopped (1 cup)
• 12 to 16 oz. fresh baby spinach, rinsed well
• 1/2 cup chopped fresh parsley
• 4 scallions (white and light green parts), sliced
• 2 (16-oz.) cans black-eyed peas, drained and rinsed
• 3 Tbs. fresh lemon juice
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. salt

1. In extra-large skillet, heat oil over medium heat.
2. Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes.
3. Add spinach, parsley, scallions and 1/4 cup water.
4. Cover and cook just until spinach has wilted, about 8 minutes.
5. Stir in black-eyed peas, lemon juice, cinnamon and nutmeg.
6. Cook, uncovered, just until heated through, about 5 minutes.
7. Season with salt and freshly ground pepper to taste.
8. Serve hot.

olive oil, leeks, baby spinach, parsley, scallions, blackeyed peas, lemon juice, ground cinnamon, ground nutmeg, salt

Taken from www.vegetariantimes.com/recipe/persian-spinach-and-black-eyed-peas/ (may not work)