Black Eyed Peas & Spinach
Serves 3 as a meal or 6 as a side
½ T olive oil (I use a light tasting variety, not EVOO)
1 can black eyed peas, drained and rinsed
1 – 1 ½ bags fresh spinach, coarsely chopped
1 small onion, chopped
4-5 cloves fresh garlic
1 small tomato, chopped (can also chop grape tomatoes, about 8-10)
2 tablespoons fresh parsley, chopped fine
Red wine vinegar
Pinch of sugar
Fresh avocado, sliced
Marinate tomatoes: Place chopped tomatoes in a non-metal bowl. Add 2-3 splashes of vinegar, sea salt to taste, pinch of sugar, and parsley. Toss to combine and set aside.
Heat oil in large pot over medium heat. When oil is hot, add onion and sea salt to taste, stirring until transluscent (about three to five minutes). If you want to carmelize them a bit, lower heat, cover and check on them every few minutes, stirring as needed. It will take 5-10 minutes for them to brown, careful not to burn. Add garlic and stir over medium heat for 2-3 minutes, careful not to burn. Add spinach, salt to taste, and stir. Add 1 T of water and cover to wilt. When spinach is almost totally wilted (only takes a few minutes), add black eyed peas and stir to heat through. Stir in tomatoes and cover. Remove from heat. Allow to sit covered for maybe 5 minutes to heat tomatoes through. Serve with fresh avocado.