• 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.