Cook peas according to package directions, omitting salt. Set aside.
Combine spinach, escarole, and red pepper strips in a large bowl; set aside.
Coat a large nonstick skillet with cooking spray; add ham, and saute over medium heat until browned. Add ham to spinach mixture.
Add oil to skillet; place over medium heat until hot. Add onion, and saute until tender. Stir in vinegar, honey, and water; bring to a boil. Remove from heat, and pour over spinach mixture. Add black-eyed peas to spinach mixture; toss lightly.
To serve, place one cornbread rectangle on each of 4 plates. Spoon one-half of spinach mixture evenly over cornbread rectangles. Top each serving with a second rectangle, and spoon remaining spinach mixture evenly over cornbread.
Oxmoor House Cooking Light Collection
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