Use black-eyed peas or haricot beans for this dish. You can use frozen spinach (defrost it thoroughly). If using fresh, wash it well and remove the stems only if they are very thick.
Recipe information
Yield
serves 4 to 6
Ingredients
1 large onion, sliced
6 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1/2 pound fresh spinach
Salt and black pepper
One 14-ounce can beans, drained
Juice of 1/4 to 1/2 lemon
Preparation
Step 1
Fry the onion in 2 tablespoons oil, stirring often, until brown and caramelized.
Step 2
In a large saucepan, heat the garlic in 2 tablespoons oil for moments only, until the aroma rises. Add the spinach, put on the lid, and cook until the spinach crumples to a soft mass. Add salt and pepper.
Step 3
Stir the beans and the fried onions into the spinach; add lemon juice and cook through. Add the remaining oil and serve cold.
variation
Step 4
Chickpeas can be used in the same way instead of beans.
