Save Savor the rustic flavors of the American South with this Black-Eyed Pea Skillet Dinner. This vibrant, one-pan meal brings together Earthy legumes, tender golden potatoes, and fresh spinach for a dish that is as nourishing as it is flavorful. Perfect for a busy weeknight, it offers a complete, vegetarian-friendly feast prepared entirely in a single cast iron skillet.
Save The secret to this dish lies in the layering of flavors. By sautéing the onions until translucent and browning the potatoes before adding the broth, you build a savory foundation that highlights the smoky notes of paprika and the herbal touch of dried thyme. The cast iron skillet ensures even heat distribution, resulting in perfectly tender potatoes every time.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 medium Yukon Gold potatoes, diced (about 1 lb/450 g)
- 3 cups fresh spinach, roughly chopped
- 2 cups cooked black-eyed peas (or 1 can, 15 oz, drained and rinsed)
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons chopped fresh parsley (optional)
- Lemon wedges (optional)
Instructions
- Step 1
- Heat the olive oil in a large cast iron skillet over medium heat.
- Step 2
- Add the sliced onion and sauté for 3–4 minutes until softened and translucent.
- Step 3
- Stir in the diced potatoes. Cook for 10–12 minutes, stirring occasionally, until potatoes are golden and just tender.
- Step 4
- Add the garlic, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Step 5
- Pour in the vegetable broth and add the black-eyed peas. Stir well to combine. Cover the skillet and simmer for 8–10 minutes, or until potatoes are fully cooked and liquid is mostly absorbed.
- Step 6
- Uncover, add the chopped spinach, and cook for 2–3 minutes, stirring, until spinach is wilted.
- Step 7
- Season with salt and pepper to taste.
- Step 8
- Sprinkle with fresh parsley and serve hot with lemon wedges, if desired.
Zusatztipps für die Zubereitung
To ensure the potatoes cook uniformly, dice them into consistent 1/2-inch pieces. Keeping the lid on while simmering the peas and potatoes is essential for trapping steam, which helps the potatoes reach a tender consistency without burning the bottom of the pan.
Varianten und Anpassungen
For extra protein, consider adding sautéed tempeh or tofu cubes. If you prefer sturdier greens, substitute the spinach with chopped kale or Swiss chard. To increase the spice level, add a diced jalapeño along with the onions or double the amount of crushed red pepper flakes.
Serviervorschläge
This hearty meal is excellent on its own but pairs wonderfully with a side of buttery cornbread or over a bed of fluffy white rice. Don't skip the lemon wedges, as a splash of acidity helps brighten the deep, smoky flavors of the black-eyed peas and paprika.
Save With its simple preparation and robust nutritional profile, this Black-Eyed Pea Skillet Dinner is a versatile addition to any recipe rotation, offering a comforting taste of homestyle cooking in every bite.
Recipe FAQ
- → Can I use dried black-eyed peas instead of canned?
Yes, soak dried peas overnight and cook until tender before adding to the skillet. This will extend your total preparation time considerably.
- → What other greens work well in this dish?
Kale, Swiss chard, or collard greens make excellent substitutes for spinach. Just adjust cooking time as heartier greens may need a few extra minutes to wilt completely.
- → How can I add more protein to this meal?
Sautéed tempeh, tofu cubes, or even cooked chicken can be added with the peas. You could also serve with a side of quinoa or brown rice.
- → Is this suitable for meal prep?
Absolutely. This dish keeps well in the refrigerator for up to 4 days and reheats beautifully. The flavors often develop even more after sitting overnight.
- → Can I make this without a cast iron skillet?
Any large, heavy-bottomed skillet with a lid will work. Cast iron is ideal for even heat distribution and creating those golden edges on the potatoes, but stainless steel or enameled cast iron are good alternatives.