Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page

FIELD PEAS AND SPINACH                       Grove Park Inn^[1]

4          Bacon slices

1          medium onion, diced

3          cups shelled fresh field peas *

2 ½      cups water

½            teaspoon salt

½             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 ½ 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.