ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Field Peas and Spinach

Yield Makes 4 to 6 servings


  • 4 bacon slices
  • 1 medium onion, diced
  • 3 cups shelled fresh field peas*
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (10-ounce) package fresh spinach, torn

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving drippings in pan. Crumble bacon.

  2. Saute onion in reserved drippings in Dutch oven 7 to 8 minutes or until tender. Add field peas and 2 1/2 cups water; bring to a boil. Reduce heat, and simmer 30 minutes or until peas are tender; stir in salt and pepper. Stir in spinach; cook over medium heat 3 to 5 minutes or until spinach wilts. Drain. Sprinkle each serving with bacon.

  3. Prep: 15 min, Cook: 45 min.

  4. *1 (16-ounce) package frozen field peas may be substituted for 3 cups fresh peas.