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Field Peas and Spinach

Field Peas and Spinach

Southern Living JULY 1999

  • Yield: Makes 4 to 6 servings

Ingredients

  • 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

Preparation

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

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.

Prep: 15 min, Cook: 45 min.

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

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Field Peas and Spinach recipe

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