Persian Spinach and Black-Eyed Peas

Sabzi
== Ingredients ==
* 1 tbsp olive oil
* 2 leeks (white parts only), halved lengthwise, rinsed well and chopped (1 cup)
* 12 to 16 oz fresh baby spinach, rinsed well
* ½ cup chopped fresh parsley
* 4 scallions (white and light green parts), sliced
* 2 (16-oz) cans black-eyed peas, drained and rinsed
* 3 tbsp fresh lemon juice
* ½ tsp ground cinnamon
* ¼ tsp ground nutmeg
* ½ tsp salt
== Directions ==
# In extra-large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes.
# Add spinach, parsley, scallions and 1/4 cup water. Cover and cook just until spinach has wilted, about 8 minutes.
# Stir in black-eyed Peas, lemon juice, cinnamon and nutmeg. Cook, uncovered, just until heated through, about 5 minutes. Season with salt and freshly ground pepper to taste. Serve hot.
Category:Persian Vegetarian
Category:Black-eyed pea Recipes
Category:Leek Recipes
Category:Persian Vegetarian
Category:Spinach Recipes