Black Eyed Peas & Spinach

Directions

• In a large pot or dutch oven, add the olive oil, and onion saute 3 – 5 minutes until translucent.
• Add the black eyed peas, oregano, paprika, cayenne, pepper, and broth and stir well.
• Bring to a low simmer and cover for 15 minutes. Smash some of the peas to thicken the broth a bit using a potato masher.
• Add in the spinach and once wilted, taste it. Add a dash more of salt and pepper if desired.
• Pairs well with rice, bread or a hot tortilla!