Yield
4 servings.

How to Make It

Step 1

Cook peas according to package directions, omitting salt. Set aside.

Step 2

Combine spinach, escarole, and red pepper strips in a large bowl; set aside.

Step 3

Coat a large nonstick skillet with cooking spray; add ham, and saute over medium heat until browned. Add ham to spinach mixture.

Step 4

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.

Step 5

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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