1 md Onion, chopped
Vegetable broth for
Sauteeing
10 oz Fresh spinach, rinsed,
Stemmed and coarsely chopped
(I think frozen
Would be fine)
3 c  Drained black-eyed peas (two
16 oz Cans)
Ground black pepper to
Taste
pn Cayenne or crushed red
Pepper flakes (optional)

In a large skillet, saute the onions in the broth for a few minutes, until
soft. Add the spinach to the skillet. Stir for a minute or two until it
wilts. Add the black-eyed peas, black pepper, and cayenne if desired. Bring
to a simmer on medium heat. Serve right away, or cover and keep warm on low
heat.