Serving Size: 12
2 cups dried blackeyed peas
6 cloves garlic — 6 to 8 crushed
frozen organic spinach (approx. 1 cup)
6 cups filtered water
1 tsp dry thyme
4 leaves fresh sage – chop finely
3 stalks fresh marjoram – chop finely — (3 to 4)
1/2 tsp red pepper flakes
sea salt to taste
Very quick, simple and surprisingly yummy. If fresh herbs are not available, substitute dry herbs.
Rinse black-eyed peas, pick out the ugly ones. Put garlic, black-eyed peas, water, dry thyme, sage, marjoram and red pepper flakes into pressure cooker. Close lid and bring to high pressure. Cook for 9 minutes at high pressure. While peas are cooking, thaw spinach in microwave. Cool peas by using quick release method on your pressure (run cool water over lid in sink). Once pressure has been released, carefully open pressure cooker (watch out for steam!). Stir in spinach, salt to taste. I recommend eating with cornbread.
Adapted from a recipe posted on Veg-Recipes