The Better Way To Plan Meals And Save Money
1 1/2 (pound) spinach
1 (tablespoon) olive oil
2 (tablespoon) fresh garlic, chopped
Pinch (as needed) dried red pepper flakes
2 (cup) canned or cooked black-eyed peas
1 (tablespoon) cider vinegar, or to taste
- Chop spinach leaves into 1-inch pieces. Heat olive oil over medium-high heat in a large skillet. Add pepper flakes and garlic and stir fry for 1 minute. Add spinach to skillet and cook, tossing or stirring occasionally, until wilted; about 3-5 minutes.
- In a large nonstick skillet, combinAdd cooked black eyed peas to spinach; cook until heated through. Add vinegar to pea/spinach mixture and stir. Season with salt and pepper. Serve. Serve hot or at room temperature.
- Note: Kale, collard greens, Napa cabbage or Swiss chard can be substituted for spinach.
- Calories 105 Fat 3 g Fiber 4 g.