Recipe by Oxmoor House January 1996


Recipe Summary test

4 servings.


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

430 calories; calories from fat 17%; fat 7.9g; saturated fat 2.1g; mono fat 2.5g; poly fat 1.3g; protein 22.3g; carbohydrates 70.4g; cholesterol 22mg; sodium 610mg.