Black-Eyed Pea Skillet Dinner (View Print Version)

A hearty skillet meal with black-eyed peas, potatoes, and spinach cooked in one pan.

# What You'll Need:

→ 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
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
13 - Lemon wedges

# Method:

01 - Heat olive oil in large cast iron skillet over medium heat until shimmering.
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, stirring well to combine. Cover skillet and simmer for 8 to 10 minutes until potatoes are fully cooked and liquid is mostly absorbed.
06 - Uncover skillet, add chopped spinach, and cook for 2 to 3 minutes while stirring until spinach is wilted.
07 - Season with salt and pepper to taste. Sprinkle with fresh parsley and serve hot with lemon wedges.

# Expert Advice:

01 -
  • It's a genuine one-pan dinner that doesn't sacrifice flavor or nutrition for convenience.
  • Cast iron does the heavy lifting, turning simple vegetables into something deeply satisfying.
  • The whole meal comes together faster than you'd expect, leaving you time to breathe on a busy evening.
02 -
  • Don't skip rinsing canned peas—that cloudy liquid tastes metallic and dilutes the flavor of the broth.
  • The spinach must go in last or it'll turn an unappetizing olive color and lose its fresh taste entirely.
  • Cast iron holds heat longer than regular pans, so remove it from the burner a minute or two before you think it's done—it'll keep cooking gently.
03 -
  • Cut your potatoes smaller than you think you need to—they cook faster and create more surface area for browning, which equals more flavor.
  • Taste the black-eyed peas before they go in the pan; if they're mushy, reduce the simmering time by a few minutes so they don't turn to mush.
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