From inthekitchenwithkath.com
(Adapted from Hank Shaw’s recipe on simplyrecipes.com)
Serves 8 – 10
1 pound dry black-eyed peas
Salt
5 ounces baby spinach, washed and larger leaves torn in half
1 package of feta cheese, about 7 ounces
1 jar of sun-dried tomatoes in oil, about 8 ounces
1 cup black olives, preferably Kalamata or oil-cured
1 finely chopped green onion
1 finely chopped garlic clove
Zest and juice of 1 lemon
1. Rinse the black-eyed peas.
2. Heat a large pot of water to boiling. Add a heaping tablespoon of salt. Add the black-eyed peas and immediately turn the heat to low. It should be below the simmering point. Cook, uncovered, until they are done. It should take 30 minutes to an hour. The timing will depend on how old the beans are. (I left mine for 1½ hours, which was too long.)
3. When the black-eyed peas are done, drain and let them cool down.
4. Put the spinach in a large bowl.
5. Add the feta cheese, the sun-dried tomatoes and their oil, the olives, green onion, garlic, and lemon zest to the spinach. Toss to combine.
6. Add the black-eyed peas to the salad and toss well.
7. Just before serving, add the lemon juice and toss again.