Sweet Potatoes with Black Eyed Peas and Spinach

Black Eyed Peas remind me that I was born in the south.  To me, they kind of taste like dirt.  Creamy dirt.  And I love it.  You’ll never find them on a menu north of the Mason Dixon line and it is certainly hard to find them cooked sans pork fat south of the Mason Dixon line.

The Omnivore doesn’t like them; he says they taste like dirt.  That’s why they’re so delicious!  Especially with a splash of vinegar or hot sauce.

The original recipe called for field peas rather than black eyed peas.  I find the two similarly tasting.  It also called for kale, and while I generally have kale on hand, today all I had was spinach.  The substitute was delicious.

One Year Ago: Roasted Peanutty Potatoes

Sweet Potatoes with Black Eyed Peas and Spinach (4 side dish servings, adapted from Mollie Katzen)
2 cups chopped, peeled sweet potatoes
1 chopped sweet onion
3 cups spinach
2 cups black eyed peas, cooked
hot sauce or vinegar
salt

Bring a medium saucepan full of water to a boil.  Place sweet potato chunks in boiling water (or, alternatively, in a steamer basket) for 7-8 minutes until tender when pierced with a fork.  Saute onion using nonstick cooking spray over medium heat until translucent and tender.  Add sweet potatoes and black eyed peas.  Cook, folding gently, about 3-5 minutes.  Just before serving, add spinach to wilt.  Salt to taste and serve with a mild hot sauce or cider vinegar.

4 servings, per serving
Calories 167.7
Total Fat 0.9 g
Total Carbohydrate 36.9 g
Dietary Fiber 7.2 g
Protein 4.7 g