Ingredients

serves 4

　　4 ounces dried black-eyed peas or a 14-ounce can, drained

　　Salt

　　1 pound fresh spinach or frozen leaf spinach, defrosted

　　1 large onion, chopped

　　4 tablespoons olive oil

　　Pepper

　　

Step 1

Simmer the black-eyed peas in water for about 20 minutes, or until they are tender, adding salt when they have begun to soften. They do not need soaking and fall apart quite quickly if they are overcooked.

　　

Step 2

Wash the fresh spinach, removing any thick stems, and drain. Frozen spinach must be completely thawed and have the water squeezed out.

　　

Step 3

In a large saucepan, fry the onion in the olive oil until soft and transparent. Add the spinach, put the lid on, and cook for a few minutes only, until the spinach crumples to a soft mass. If using frozen spinach, cook until tender. Add salt and pepper.

　　

Step 4

Stir the drained beans into the spinach and cook through.

　　

Step 5

Serve cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf