I think I got a version of this recipe from Vegetarian Times, but I'm not sure.
Serve this dish with a side of refreshing tropical fruit like pineapple or mango, spritzed with lime juice.
about 1 Tablespoon olive oil
2 leeks, white and light green parts only, chopped and washed in several changes of water
12 to 16 ounces fresh spinach
1/4 Cup fresh parsley, chopped
4 scallions (white and light green parts), sliced
2 16-ounce cans black-eyed peas, rinsed
3 Tablespoons fresh lemon juices
1/2 teaspoon ground cinnamon
several gratings of fresh nutmeg
- In an extra-large skillet or soup pot, heat oil. Add leeks and cook until soft, roughly eight minutes.
- Add spinach, parsley, scallions, and 1/4 Cup water. Cook until spinach wilts.
- Stir in the black-eyed peas, lemon juice, cinnamon and nutmeg. Heat 5 minutes until through.
Serve over rice and offer people good quality yogurt or wedges of lemon.