1 md Onion, chopped 
Vegetable broth for Sauteeing 10 oz Fresh spinach, rinsed, 
Stemmed and coarsely chopped (I think frozen Would be fine)
3 c Drained black-eyed peas (two 
16 oz Cans) 
Ground black pepper to Taste pn Cayenne or crushed red
Pepper flakes (optional) In a large skillet, saute the
onions in the broth for a few minutes, until soft. Add the
spinach to the skillet. Stir for a minute or two until it
wilts. Add the black-eyed peas, black pepper, and cayenne if
desired. Bring to a simmer on medium heat. Serve right away,
or cover and keep warm on low heat.