Monday, October 17, 2011

Black-Eyed Peas with Spinach and Cornbread



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!

13 comments:

  1. Such a charming, simple dish. I agree, the themes get us looking in different directions than we normally would, while still allowing us freedom of choice.
    I love the down-to-earth heartiness of the dish, and adding garlic is always a good thing! ☺

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  2. Black eyed peas, greens, cornbread - did you move to Mississippi :-). We've found we like legumes and greens cooked together and this looks like a delicious combo, especially over the cornbread - my favorite way.

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  3. Oh Mika! This was just fabulous-- so EASY and satisfying! We didn't even feel the need to add cheese. The more lemon juice the better! This will be on the "main stay" list from now on!! I even made a point of buying more black-eyed peas when I went to the store-- THANK YOU!! love nancy and frank

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  4. I agree about the themes too. They stretch me beyond the usual.

    This is a great choice for peasant week!

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  5. These do look great and kicked up in the nutrition department with the additions...I would love to sit down to a dish of this. The whole plate of food is just so pretty and inviting!

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  6. This sounds lovely and your pictures really make me want to sit down and eat it all up too! Beautiful looking, healthy, meal.

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  7. Yeah, this looks great! LOVE cornbread and this would be a new way to have it!

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  8. This looks delicious and I'm sure my hubby would love it! Thanks for sharing a great recipe!

    Mary

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  9. I've never, ever in my entire life had black-eyed peas. Love cornbread but just haven't been able to stomach the black-eyed peas yet BUT I know how wonderful all of your recipes are so I MIGHT try this one on New Years Day (you know you are supposed to eat them for good luck, LOL).
    Love ya my friend,
    Jennifer from Just Wedeminute--

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  10. Oh my goodness, this definitely sounds comforting and delicious. And I think just perfect on some corn bread!

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  11. So gad you are having fun cooking along. ;-) This is a great pick for peasant food--it looks marvelous.

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  12. I don't understand cornbread heaters either. I love the stuff! I love cooking and eating beans for so many reasons, but mostly because they are so delicious. This looks fabulous!

    I'm so glad you are enjoying the cook along. Tessa is really becoming a favorite of mine.

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  13. IHCC is such a great way to explore recipes and impress yourself with different ingredients too! I love black-eyed peas, a southern staple and a must-make recipe in our house.

    ReplyDelete

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