Spinach and Black-Eyed Peas

1 tablespoon butter

1 cup chopped onion

1 tablespoon minced garlic

3 cups chicken broth

1 ham hock

2 (16 oz) packages frozen black-eyed peas, thawed

1 tablespoon hot sauce

1 tablespoon sugar

1 (10 ox.) package fresh baby spinach

1/2 teaspoon salt

In a large Dutch oven, melt butter over medium-high heat. Add onion and garlic; cook for 4 minutes, or until onion is tender. Add chicken broth and ham hock; bring to a boil, reduce heat, and simmer for 6 minutes. I cooked it for 15 minutes. Stir in black-eyed peas, hot sauce, and sugar; cook for 15 to 20 minutes, or until peas are tender. Add spinach and salt; cook for 4 minutes. Remove ham hock and shred any meat that is on the bone and return it to the pot. Serve hot. (I strained off some of the liquid.