This week we are cooking "Peasant food"
over at I Heart Cooking Clubs. I thought
this black-eyed pea and spinach dish looked
fairly rustic so I chose that out of
"Falling Cloudberries" by Tessa Kiros.
I like black-eyed peas especially over
cornbread, but I didn't expect to like
this dish as much as I did. I think
besides adding fresh spinach which kicks
up the vitamins and nutrients in this
dish, it was the toppings that really
added the final wow factor to this recipe.
Lemon squeezed on just about anything is
amazing but I never thought to use that
and Italian parsley as a topper for the
peas. It gave a wonderful freshness to
the black-eyed peas and spinach. The
onion and tomatoes added a great crunch
and color. Even my daughter Bay loved
them albeit sans cornbread. This I
don't get! Cornbread is one of my most
perfect foods. You can have it for
breakfast, slathered with jam or with
warm maple syrup. It goes with soups,
stews or covered with beans. Sigh....I
guess I will ever get cornbread haters.
Here is a link to my Sweet Cornbread.
Black-eyed Peas and Spinach
1 small onion, diced
1 tsp. fine salt
2 small tomatoes, diced
1/2 cup Italian parsley, chopped
2 lemons, cut into quarters
1 1/2 cups black-eyed peas, soaked overnight
6 cups spinach leaves, firmly packed
extra-virgin olive oil, to serve
Put the chopped onion in a bowl, cover with water
and add salt. Let stand for about 30 minutes, then
rinse and drain. Put onion, lemons, tomato and parsley
in small serving dishes.
In the meantime, rinse the peas and put them in a large
saucepan and cover with cold water. Bring them to a boil
and skim any foam from the surface with a slotted spoon.
Drain the peas, add fresh water and bring back to a boil.
Reduce the heat a little and cook for 1 - 1 1/2 hours or
until peas are soft but not mushy, adding water as needed.
Toward the end of the cooking time add salt and spinach.
Cook a few more minutes until spinach wilts.
Serve over cornbread, adding onion, tomato, lemon and
parsley to serve. Top with extra virgin olive oil.
*to put my own spin on this dish I added:
1 garlic clove, minced and
1/8 tsp. cayenne pepper
I am having so much fun cooking along with
IHCC. The themes are really helping me look
for recipes that I might not have made other-
wise. This one for instance. I probably
wouldn't have made it. It didn't look like
anything spectacular but once I tried it....
this will be a dish I will make for my family
for years to come. It's great served with a
rotisserie chicken. I also think it would be
fine to use tinned peas if you were in a hurry.
Just add the spinach and toppings and you will
be ready for a hearty weeknight dinner!