Hearty one-pan meal with black-eyed peas, golden potatoes, and fresh spinach in a cast iron skillet.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, thinly sliced
03 - 3 medium Yukon Gold potatoes, diced (about 1 lb)
04 - 3 cups fresh spinach, roughly chopped
→ Legumes
05 - 2 cups cooked black-eyed peas (or 1 can, 15 oz, drained and rinsed)
→ Seasonings
06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Liquids
11 - 1/2 cup low-sodium vegetable broth
→ Garnishes
12 - 2 tablespoons chopped fresh parsley (optional)
13 - Lemon wedges (optional)
# How To Make It:
01 - Heat the olive oil in a large cast iron skillet over medium heat.
02 - Add the sliced onion and sauté for 3–4 minutes until softened and translucent.
03 - Stir in the diced potatoes. Cook for 10–12 minutes, stirring occasionally, until potatoes are golden and just tender.
04 - Add the garlic, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Pour in the vegetable broth and add the black-eyed peas. Stir well to combine. Cover the skillet and simmer for 8–10 minutes, or until potatoes are fully cooked and liquid is mostly absorbed.
06 - Uncover, add the chopped spinach, and cook for 2–3 minutes, stirring, until spinach is wilted.
07 - Season with salt and pepper to taste. Sprinkle with fresh parsley and serve hot with lemon wedges, if desired.
