Black-eyed peas with spinach is a comforting Southern dish often associated with New Year’s good luck. This warm, slightly soupy salad pairs tender black-eyed peas with wilted spinach, bright tomato, mild onion, lemon, and a drizzle of olive oil. It’s simple, nutritious, and surprisingly flavorful—perfect as a side or a light main.
At first glance this may seem like an unlikely combination, but the creamy texture of long-simmered black-eyed peas and the quick-wilted spinach create a lovely contrast. Fresh tomatoes and salted onions add acidity and crunch, while parsley and lemon lift the whole dish. Serve the condiments at the table so each person can dress their portion to taste.
Black-Eyed Peas with Spinach FAQs
Yes. The recipe salts the onions and soaks them to mellow their bite, but if you prefer cooked onions, give them a quick sauté or caramelize them lightly before serving. Mild alternatives like green onions or shallots work well raw.
Salt is added toward the end of cooking in this recipe to keep the peas from firming up. For this preparation you want the peas soft and creamy, so hold the salt until the peas are nearly done.
Yes. Spinach wilts quickly and becomes silky, but other quick-wilting greens—young Swiss chard, purslane, or tender kale—can be substituted if needed.
Black-Eyed Peas with Spinach
David Leite
Ingredients
- 1 small onion, diced
- 1 teaspoon salt, plus more to taste
- 2 small tomatoes, diced
- A handful chopped flat-leaf parsley leaves
- A couple lemons, cut into quarters
- 1 1/2 cups black-eyed peas, soaked overnight
- 6 cups firmly packed spinach leaves
- Extra-virgin olive oil, to serve
Instructions
- Place the diced onion in a small bowl and add enough cold water to cover. Sprinkle the salt over the onion and let it stand about 30 minutes to mellow its sharpness. Rinse, drain, and squeeze out excess water; transfer the onion to a small serving dish. Put the tomatoes, parsley, and lemon wedges in separate small dishes for serving.
- Rinse the soaked black-eyed peas and place them in a large saucepan. Add cold water to cover the peas by 1–2 inches and bring to a boil. Skim any foam from the surface with a slotted spoon. Drain the peas, return them to the pan, and cover again with cold water. Bring to a boil, then reduce the heat and simmer uncovered for 1 to 1 1/2 hours, until the peas are soft but not mushy. Keep the water level just above the peas; add hot water as needed if it evaporates.
- Toward the end of the cooking time, season the peas with salt. Tear the spinach into bite-size pieces and stir it into the pan. Cook only until the spinach wilts, about 3–5 minutes.
- Using a slotted spoon, divide the peas and spinach among individual bowls, including a spoonful of the cooking liquid with each serving. Arrange the onion, tomatoes, parsley, lemon wedges, salt, pepper, and olive oil at the table so diners can dress their portions to taste.
Adapted From
Falling Cloudberries
Nutrition
Nutrition information is automatically calculated and is an approximation.
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Recipe Testers’ Reviews
Only a portion of tested recipes make it to publication; this one passed the site’s testing process and earned positive feedback from multiple home cooks.
Megan M.
I’d never cooked black-eyed peas with spinach before; this recipe convinced me to make them again. It’s easy and satisfying. I loved the creamy peas and the brightness from olive oil and lemon. Next time I might lightly sauté the onions because I don’t enjoy them raw.
Jeremy Schweitzer
This works as a simple, rustic dinner any time of year. The barely cooked spinach and soft peas pair nicely with lemon and tomatoes. I prefer cooked onions, so I’d sauté or caramelize them next time. I also added a garlic clove while cooking the peas and offered hot sauce at the table.
Anna Scott
As someone from the South, I loved this version. Wilting the spinach in the peas adds color and nutrients. I usually add diced tomatoes toward the end of cooking, but I enjoyed having them raw on top for freshness. Salting the onions made them a tasty condiment. My only note: cooking times vary—my peas were done in about 50 minutes.
Jyoti R.
A great make-ahead supper for busy nights. I found the recipe a bit bland as written, so next time I would flavor the cooking liquid with a quartered onion, garlic cloves, or a sprig of rosemary or thyme. We served this warm with salsa and cornbread.
Linda Pacchiano
I served this as a side with oven-roasted chicken and it paired beautifully. The combination of spinach, peas, lemon juice, tomatoes, onions, and parsley worked well. Don’t overcook the spinach—a quick wilt is ideal. Letting diners dress their portions is a nice touch.
Joan Osborne
I usually cook black-eyed peas on New Year’s Day, so it was nice to have another recipe that makes them suitable any time. This feels like a cross between a soup and a salad. You can presoak or precook the peas—one method is often enough, but either way the result is tasty.