logo
🇺🇸 America's Top Recipes 🇺🇸

Penny Peas

VegetableStove-TopLow-Carb

Time: 7 hours

Yield: 6 servings

recipe image

About

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!

Recommended Articles

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.

Explore More Favorites