BLACKENED SALMON WITH SPINACH AND BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the salmon on both sides with salt, pepper and the Cajun seasoning; set aside. (If your Cajun seasoning contains salt, do not season the salmon with additional salt.) Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery starts to soften, about 4 minutes. Stir in 2 sliced scallions and the garlic; cook until softened, about 1 minute. Add the black-eyed peas and chicken broth. Cover and bring to a boil over high heat, then uncover and reduce to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a wooden spoon. Simmer until the broth is thickened, 8 to 10 minutes.
- Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon olive oil all over the salmon. Add to the skillet, curved-side down; reduce the heat to medium high and cook until blackened on the bottom, 3 to 5 minutes. Flip, reduce the heat to medium and continue cooking until browned on the other side, 2 to 3 minutes for medium rare to medium.
- Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Add more salt and pepper, if needed. Divide the beans and salmon among shallow bowls. Top with the remaining sliced scallion.
LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP
An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.
Provided by Kathe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
- Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.
Nutrition Facts : Calories 177 calories, Carbohydrate 32.5 g, Fat 2.2 g, Fiber 7.7 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 321.9 mg, Sugar 6.4 g
BLACK-EYED PEA SPINACH SALAD
Black-eyed peas and pecans bring classic spinach salad to the South. Brightly colored and filling, it's always a hit. -Debbie Ingle, Winfield, Alabama
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the first five ingredients. Stir in the peas, tomatoes and onion. Cover and refrigerate until serving., Place the spinach and vegetable mixture in a large serving bowl; toss gently. Sprinkle with pecans and bacon.
Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 356mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
BLACK-EYED PEAS WITH SPINACH
Provided by Moira Hodgson
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
- Wash the spinach and remove stems. Shred leaves and drain well.
- Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 2 grams
BLACK-EYED PEAS & SPINACH
This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.
Provided by Earthymom
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
- Add the coriander and chili flakes.
- Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
- Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water).
- When dish begins to bubble, reduce heat to simmer for about 30 minutes.
- Serve with rice.
Nutrition Facts : Calories 147.8, Fat 3.8, SaturatedFat 0.8, Sodium 305.2, Carbohydrate 23.3, Fiber 7.8, Sugar 5.9, Protein 9.1
SPINACH AND BLACK-EYED PEAS
A quick and easy side-dish that's both delicious and helpful. A hint of lemon and spice makes this a dish that's sure to delight. Can also be eaten cold, if preferred.
Provided by ValFosburgh
Categories Spinach
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Chop onions and saute in olive oil over medium heat until soft.
- Add drained, rinsed black-eyed peas, lemon, salt and allspice and mix well.
- Place two "bricks" of spinach on top and continue to cook on medium heat until spinach is cooked through, stirring occassionally.
Nutrition Facts : Calories 137.9, Fat 5.7, SaturatedFat 1, Sodium 671, Carbohydrate 17.4, Fiber 5.8, Sugar 2.1, Protein 7.4
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BLACK-EYED PEAS WITH SPINACH RECIPE | LEITE'S CULINARIA
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4/5 (1)Total Time 2 hrsCategory SidesCalories 100 per serving
- Place the onion in a small bowl, add enough cold water to cover, and sprinkle with the salt. Let stand for about 30 minutes or so. Rinse and drain well, squeezing out the excess water with your hands, and place the onion in a small serving dish. Place the tomatoes, parsley, and lemons in separate small dishes.
- Meanwhile, rinse the soaked peas and place them in a large saucepan. Add enough cold water to cover by an inch or two and bring to a boil. Skim any scum from the surface with a slotted spoon. Drain the peas, return them to the pan, and cover with cold water. Bring to a boil again, decrease the heat slightly, and cook, uncovered, for 1 to 1 1/2 hours, until the peas are soft but not mushy. You want the water level to always remain just above the peas; if the water evaporates, add extra hot water as necessary.
- Toward the very end of the cooking time, season the peas with salt. Tear the spinach into bite-size pieces, toss them into the pan, and cook just until the spinach wilts, another 3 to 5 minutes.
- Using a slotted spoon, divvy the peas and spinach among individual bowls, including just a spoonful or so of the cooking liquid. Place the onion, tomatoes, parsley, and lemons, along with the salt, pepper, and the olive oil, on the table and pass them separately so each person can dress their peas and spinach as desired.
GREEK BLACK-EYED PEAS AND SPINACH - OLIVE TOMATO
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- In a large pot cook the black-eyed peas with a bay leaf for about 30-35 minutes, until they are almost done. Drain and set aside.
- In a medium pot, heat the olive oil and sauté the onion, carrot and pepper for about 5 minutes. Add the spinach and continue heating for another 2-3 minutes until spinach wilts.
- Add the beans, the crushed tomatoes and ¾ cup hot water and ½ teaspoon salt and mix. Bring to a boil and then lower the heat and simmer for 25 minutes until sauce is thick. Make sure to check the water levels while simmering, adding more hot water as needed. Right before removing from the heat add 2 teaspoons breadcrumbs and mix well, to thicken the sauce even more.
- Let it cool for 5 minutes and serve with a squeeze of lemon, parsley, fresh ground pepper and feta.
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