Quickie Black Eyed Peas and Greens

Side view of a ladle lifting some black eyed peas and greens from the pot

5 from 13 votes

Quickie Black Eyed Peas and Greens

Ring in good luck for the new year with this quick pot of black eyed peas and greens. Vegetarian and meat options included!

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Side Dish

Cuisine: American

Total Cost: $4.43 recipe / $1.11 serving

Servings: 1.5 cups each

Calories: 330.33kcal

Author: Beth Moncel

Ingredients

1 yellow onion $0.32
2 cloves garlic $0.16
2 Tbsp olive oil $0.32
3 15oz. cans black eyed peas $2.37
1/2 tsp dried oregano $0.05
1/2 tsp smoked paprika $0.05
1/8 tsp cayenne pepper $0.02
1/4 tsp freshly cracked black pepper $0.03
2 cups vegetable broth $0.26
4 oz. fresh spinach $0.85

Instructions

Dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine.
Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low, and allow the peas to simmer for 15 minutes, stirring occasionally.
After the peas have simmered for about 15 minutes, use the back of a spoon to smash some of the peas against the side of the pot to thicken the broth (or use an immersion blender to blend a small portion of the peas).
Add the fresh spinach to the pot and stir until it has wilted into the peas. Give the peas a taste and adjust the salt or seasoning to your liking. Serve hot with bread or rice.

See how we calculate recipe costs here.

Nutrition

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