Leeks, Spinach, Tomatoes & Beans

If you like to serve leeks, spinach and black-eyed peas on Rosh HaShana, here is an easy recipe that combines all three.

Leeks, Spinach, Tomatoes & Beans
Inspired by this recipe by Nava Atlas, which was inspired by Persian Sabzi, this recipe by Rachel Harkham from Tablet magazine, this recipe and this recipe.

2 Tbsp. olive oil
2-3 cloves garlic, minced
2-3 leeks, white and light green parts only, thinly sliced (clean well to removed grit)
10 ounces baby spinach (or more)
pint grape tomatoes, halved
1 can black-eyed peas, drained and rinsed
salt, pepper, to taste
2 tsp. lemon juice, or to taste (optional)

Other add-ins: sliced scallion, chopped parsley

In a large pot, saute leeks and garlic in olive oil until leeks just start to turn golden. Add the beans and tomatoes and heat through. Add the spinach and stir everything around until the spinach wilts down (you can also do it the opposite way: add the spinach first, wilting it down, and then add the beans and tomatoes and heat through). Add salt, pepper to taste.

Serve warm over rice.

Idea for turning it into a salad: See here and here for a recipe that combines leeks, black-eyed peas, spinach, tomatoes, cooked barley and a sun-dried tomato dressing. I think quinoa would also work instead of barley.

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Tags: beans, black-eyed peas, Rosh Hashana, simanim, vegan, vegetarian