A penny for our thoughts? Well, if you insist! We just can’t stop thinking about Penny Peas; they’re such a delicious side dish! Tender, hearty black-eyed peas simmer in savory chicken stock and are finished with wilted garden-fresh spinach. This is what a plate of fried chicken or broiled catfish is crying out for! Penny Peas is a much richer side dish than the name suggests!
Ingredients
- 1 pound dry black-eyed peas
- water, as needed
- 6 cups low-sodium chicken stock
- 2 cups baby spinach or other greens
- kosher salt, to taste
- pepper, to taste
Directions
Step 1 –In a large bowl, add the peas and the water, covering the peas by at least 4 inches.
Step 2 –Let the peas soak for at least 6 hours and up to overnight.
Step 3 –Drain the peas and rinse them under cold water.
Step 4 –In a large pot over medium heat, add the peas and the chicken stock.
Step 5 –Bring the pea mixture to a boil.
Step 6 –Reduce the heat to a simmer, cover, and cook until the peas are tender, about 45 minutes. Add more broth if needed.
Step 7 –Stir the spinach into the pea mixture and simmer, about 5 minutes.
Step 8 –Season the peas mixture with the salt and the pepper.
Step 9 –Serve.
