# 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
# How to Make It:
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 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, 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.
