Black-Eyed Pea Skillet Dinner (Print Version)

A hearty one-pan vegetarian meal with black-eyed peas, golden potatoes, fresh spinach, and savory onions in a cast iron skillet.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, thinly sliced
03 - 3 medium Yukon Gold potatoes, diced (approximately 1 pound)
04 - 3 cups fresh spinach, roughly chopped

→ Legumes

05 - 2 cups cooked black-eyed peas or 1 can (15 ounces), drained and rinsed

→ Seasonings

06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon crushed red pepper flakes, optional
10 - Salt and freshly ground black pepper, to taste

→ Liquids

11 - 1/2 cup low-sodium vegetable broth

→ Garnishes

12 - 2 tablespoons chopped fresh parsley, optional
13 - Lemon wedges, optional

# How to Make It:

01 - Heat the olive oil in a large cast iron skillet over medium heat.
02 - Add the sliced onion and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in the diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until potatoes are golden and just tender.
04 - Add the garlic, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Pour in the vegetable broth and add the black-eyed peas. Stir well to combine. Cover the skillet and simmer for 8 to 10 minutes, or until potatoes are fully cooked and liquid is mostly absorbed.
06 - Uncover the skillet, add the chopped spinach, and cook for 2 to 3 minutes, stirring, until spinach is wilted.
07 - Season with salt and pepper to taste. Sprinkle with fresh parsley and serve hot with lemon wedges, if desired.

# Additional Tips::

01 -
  • Everything cooks in one pan, which means less cleanup and more time actually enjoying your meal.
  • It's naturally vegetarian and packed with protein from the black-eyed peas, so it feels substantial without being heavy.
  • The smoked paprika gives it a subtle depth that makes people ask what your secret is.
02 -
  • Don't skip the initial caramelization of the onions—rushing this step means missing out on the sweetness that makes the whole dish work.
  • The spinach wilts faster than you expect, so watch it carefully the moment it hits the hot skillet or you'll end up with dark, overcooked pieces instead of tender ribbons.
03 -
  • Keep your potatoes roughly the same size so they finish cooking at the same time—uneven pieces lead to some mushy and some raw, which defeats the whole purpose.
  • Taste the broth before using it, because low-sodium versions can vary wildly, and you might need to adjust your salt accordingly at the end.
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