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.