Braden Family Cookbook

Chuck Braden

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FIELD PEAS AND SPINACH                       Grove Park Inn[1]

4          Bacon slices
1          medium onion, diced
3          cups shelled fresh field peas *
2 ˝      cups water
˝            teaspoon salt
˝             teaspoon pepper
1          (10-oz) package of fresh spinach, torn

Cook bacon in a Dutch oven until crisp; remove bacon, reserving drippings in the pan.  Crumble bacon. 

Sauté the onion in the reserved drippings in Dutch oven for about 7 - 8 minutes over low to moderate heat.  Cook until limp but not brown.  Add field peas and 2 ˝ cups of water; bring to a boil.  Reduce heat and simmer for 30 minutes or until peas are tender; stir in salt and pepper.  Stir in spinach; cook over medium heat for 3 - 5 minutes or until spinach wilts.  Drain.  Sprinkle each serving with the bacon. 

Yields 4 - 6 servings 

* 1 (16-ounce) package of frozen field peas may be substituted.

[1]It’s a place!