Saturday, April 9, 2011

Black Eyed Peas

On one of the days in my rotation, the best source of some kind of protein is black eyed peas. I spent a couple of months wondering, "What the heck do you do with black eyed peas?"

I got some ideas from my Mark Bittman cookbook, and then I just started throwing stuff together.

Black Eyed Peas
1/2 onion, chopped
2 cloves garlic, minced
2-3 tbs olive oil
1 can black eyed peas
1 tbs paprika
1 tsp salt
2 handfuls of spinach

How I do it:
In a saute pan, heat the olive oil over medium heat. Add the onions and garlic and cook until they are translucent. Add the paprika and stir it in. Drain and rinse the black eyed peas and add them to the pan. Cook until they are heated. Then add the handfuls of spinach and cover the pan. Cook only for 2-3 minutes until the spinach is wilted.

This can be eaten alone, over a grain like rice, or over a chopped salad.

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