Prep Time: 5 mins |Servings: 2| Cooking : 6 mins
1 tbsp olive oil
3 cups purple cabbage, chopped
5 cups baby spinach
1 cup shredded carrots
1 (15-ounce) can black-eyed peas, drained and rinsed
Juice of ½ lemon
- In a medium pan, add the oil and cabbage and sauté for 1 to 2 mins on
- Add in your spinach. Cover and cook for 3 to 4 mins on medium heat
until greens are wilted.
- Remove from the heat and add to a large bowl.
- Add in the carrots, black-eyed peas, and a splash of lemon juice.
Calories 320, Fat 9g, Carbs 49g, Fiber 18g, Protein 16g