Recipe - Black-Eyed Peas With Spinach

1 md Onion, chopped
Vegetable broth for
Sauteeing
10 ounce Fresh spinach, rinsed,
Stemmed and coarsely chopped
(I think frozen
Would be fine)
3 cup Drained blackeyed peas (two
16 ounce 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 blackeyed 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini