Black-Eyed Peas and Spinach

2 teaspoons vegetable oil
6 whole cloves
6 cloves garlic, minced
1 15-oz. can low-sodium black-eyed peas
1 10-oz. package frozen chopped spinach, thawed
2 cups water
1/2 teaspoons chili powder

In a medium saucepan heat the oil and add the cloves.
When the cloves start to swell, add the garlic. Cook until
the garlic is slightly golden brown.
Add the black-eyed peas with their liquid.
Squeeze the spinach dry then add it, the water, and chili
powder to the black-eyed peas. Bring to a boil. Reduce heat
and cook until the spinach is done, about 5 to 10 minutes.
Remove and discard the cloves.
Serve the spinach and its broth hot in individual bowls.


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