Black-Eyed Pea Skillet Dinner (Print View)

Hearty one-pan meal with black-eyed peas, golden potatoes, and fresh spinach cooked in a cast iron skillet.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, thinly sliced
03 - 3 medium Yukon Gold potatoes, diced (approximately 1 pound)
04 - 3 cups fresh spinach, roughly chopped

→ Legumes

05 - 2 cups cooked black-eyed peas or 1 can (15 ounces), drained and rinsed

→ Seasonings

06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon crushed red pepper flakes, optional
10 - Salt and freshly ground black pepper to taste

→ Liquids

11 - 1/2 cup low-sodium vegetable broth

→ Garnishes

12 - 2 tablespoons chopped fresh parsley, optional
13 - Lemon wedges, optional

# Directions:

01 - Heat olive oil in a large cast iron skillet over medium heat.
02 - Add sliced onion and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until potatoes are golden and just tender.
04 - Add garlic, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
05 - Pour in vegetable broth and add black-eyed peas. Stir well to combine. Cover the skillet and simmer for 8 to 10 minutes until potatoes are fully cooked and liquid is mostly absorbed.
06 - Uncover and add chopped spinach. Cook for 2 to 3 minutes, stirring, until spinach is wilted.
07 - Season with salt and pepper to taste. Sprinkle with fresh parsley and serve hot with lemon wedges if desired.

# Expert Advice:

01 -
  • One skillet means one thing to wash, and honestly, that alone makes weeknight cooking feel manageable.
  • The smoked paprika and thyme create this deep, savory backbone that tastes like you've been tending a stove all afternoon when you really haven't.
  • It's naturally vegetarian but hearty enough that nobody at the table notices the lack of meat.
02 -
  • Don't skip dicing the potatoes into similar-sized pieces—if some are twice as thick as others, you'll end up with mushy corners and hard centers.
  • The spinach step is deceptively important because it can turn gray if cooked too long, so add it at the very end when you're already plating in your mind.
03 -
  • If your potatoes aren't softening as quickly as expected, cover the skillet for those 10 to 12 minutes instead of leaving it open—trapping steam speeds up cooking considerably.
  • Save a handful of the fresh spinach uncooked and toss it in at the very end with a squeeze of lemon; the contrast between wilted and fresh makes the texture more interesting.
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