This is one of my favorite quick and easy vegetarian recipes. Goes great with cheese grits. Adapted from Moosewood Restaurant

Black-Eyed Peas with Spinach
1 onion, chopped
2 tablespoon olive oil
10 oz fresh spinach, rinsed, stemmed, and coarsely chopped
2 16 oz cans black-eyed peas
ground black pepper to taste
pinch of cayenne or crushed red pepper flakes

Sauté onions in oil until soft, about 7 min. Add the spinach to the skillet, stir until it wilts. Add the black-eyed peas, pepper, and cayenne. Bring to a simmer on medium heat. I make cheese grits in a rice cooker. Cook grits as normal and add shredded cheddar cheese as desired.