Persian Spinach and Black-Eyed Peas

Sabzi

Ingredients

 * 1 Tbs. olive oil
 * 2 leeks (white parts only), halved lengthwise, rinsed well and chopped (1 cup)
 * 12 to 16 oz. fresh baby spinach, rinsed well
 * 1/2 cup chopped fresh parsley
 * 4 scallions (white and light green parts), sliced
 * 2 (16-oz.) cans black-eyed peas, drained and rinsed
 * 3 Tbs. fresh lemon juice
 * 1/2 tsp. ground cinnamon
 * 1/4 tsp. ground nutmeg
 * 1/2 tsp. salt

Directions

 * 1) In extra-large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes.
 * 2) Add spinach, parsley, scallions and 1/4 cup water. Cover and cook just until spinach has wilted, about 8 minutes.
 * 3) 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.