Black-Eyed Pea Skillet Dinner

The first time I made this skillet dinner, it was supposed to be a throw-together meal using whatever was languishing in my pantry. I had no expectations, just that comforting sizzle sound of onions hitting hot oil and a borrowed bottle of smoked paprika from a neighbor. Now it is the kind of dinner I find myself craving when the weather turns cool and I want something substantial but not heavy.

I once made this for friends who claimed they did not care for black-eyed peas, and they went back for seconds. Something magical happens when the peas simmer in that spiced broth, transforming from humble legumes into something deeply satisfying. The spinach wilts into the crevices, catching all those flavorful pan juices.

Ingredients

• 2 tablespoons olive oil: Use a neutral oil with a decent smoke point since the potatoes need some time to develop color
• 1 large yellow onion, thinly sliced: Thin slices melt into the dish better than chunks, creating sweet ribbons throughout
• 3 medium Yukon Gold potatoes, diced: Yukon Golds hold their shape beautifully and get creamy without falling apart
• 3 cups fresh spinach, roughly chopped: Fresh spinach wilts down dramatically, so do not be alarmed by the initial volume
• 2 cups cooked black-eyed peas: If using canned, rinse thoroughly to remove any metallic taste
• 3 cloves garlic, minced: Add the garlic after the potatoes have started cooking so it does not burn
• 1 teaspoon smoked paprika: This is the backbone of the dish, so do not substitute regular paprika
• 1/2 teaspoon dried thyme: Fresh thyme works too, but dried holds up better to the longer cooking time
• 1/4 teaspoon crushed red pepper flakes: Optional, but a little heat balances the sweetness of the onions
• Salt and freshly ground black pepper: Taste and adjust at the end since the broth contributes saltiness
• 1/2 cup low-sodium vegetable broth: Low-sodium broth gives you control over the final seasoning
• 2 tablespoons chopped fresh parsley: Adds brightness and makes the finished dish look inviting
• Lemon wedges: A squeeze of lemon right before serving cuts through the richness

Instructions

Start with the onions:

Heat the olive oil in your largest cast iron skillet over medium heat, then add the sliced onions and let them soften and turn translucent, about 3 to 4 minutes.

Add the potatoes:

Stir in the diced potatoes and cook undisturbed for a few minutes at a time, allowing them to develop a golden crust before flipping, for 10 to 12 minutes total.

Bloom the spices:

Add the garlic, smoked paprika, thyme, and red pepper flakes, stirring constantly for just 1 minute until the spices become fragrant and toast slightly in the hot oil.

Simmer together:

Pour in the vegetable broth and add the black-eyed peas, stirring well to scrape up any flavorful browned bits from the bottom, then cover and let everything simmer gently for 8 to 10 minutes.

Wilt the spinach:

Uncover the skillet and add the chopped spinach in batches if necessary, stirring until it wilts down into the other ingredients, about 2 to 3 minutes.

Finish and serve:

Season generously with salt and pepper, sprinkle with fresh parsley, and bring the whole skillet to the table with lemon wedges on the side.

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This recipe has become my go-to when I need to feed people without spending all evening in the kitchen. There is something deeply satisfying about serving dinner directly from the skillet, watching steam rise as everyone leans in to take their portion.

Making It Your Own

The beauty of this skillet dinner lies in its adaptability while maintaining its soul. I have swapped kale for spinach when that was what I had on hand, and the slight bitterness actually complemented the sweetness of the onions beautifully.

Perfecting The Texture

Getting the potatoes right is what makes or breaks this dish. You want them tender enough to yield easily to a fork but with enough structure to hold their shape when stirred. I have learned that covering the skillet during the simmer step helps them cook through evenly.

Serving Suggestions

While this skillet dinner is satisfying on its own, a few accompaniments can turn it into a feast. A piece of warm cornbread soaking up those spiced juices is nothing short of revelatory.

• A simple green salad with a bright vinaigrette balances the hearty main
• Warm cornbread or crusty bread completes the meal
• A dollop of yogurt or sour cream adds creaminess if you want to temper the heat

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Simple, nourishing, and undeniably satisfying, this is the kind of recipe that reminds us why comfort food earned its name.

Recipe FAQs

→ Can I use dried black-eyed peas instead of canned?

Yes, soak and cook dried black-eyed peas according to package directions before adding to the skillet. You'll need approximately 2 cups cooked peas.

→ What other greens can I substitute for spinach?

Kale or Swiss chard work beautifully as substitutes. Chop them into bite-sized pieces and add during the last few minutes of cooking until wilted.

→ Is this dish freezer-friendly?

Yes, this skillet dinner freezes well for up to 3 months. Cool completely, transfer to an airtight container, and reheat gently on the stovetetop with a splash of broth.

→ What should I serve with this skillet meal?

Cornbread, warm crusty bread, or steamed rice make excellent accompaniments. A simple side salad also complements the hearty flavors nicely.

→ Can I make this dish spicier?

Increase the red pepper flakes to 1/2 teaspoon or add a diced jalapeño pepper when sautéing the onions. A dash of hot sauce at serving time also adds heat.