Spinach and Black-Eyed Peas (Sleet)

Rinse and drain bulgur. Let sit for 30 minutes. (See note.)

Meanwhile, coarsely chop spinach and cook until wilted. Drain well in a colander, pressing water out with a wooden spoon. Set aside in a bowl.

Cook black-eyed peas according to package directions. Add to spinach.

Heat canola oil and add onion. Cook slowly until onions are soft and transparent, about 10 minutes. Be careful not to brown onions.

Pour onion with the oil over the spinach mixture and mix well. Add a little more oil if needed; the mixture should be moist but not sopping.

Add the bulgur wheat, salt and pepper to taste and mix. Serve warm or at room temperature.