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In extra-large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes. Add spinach, parsley, scallions and 1/4 cup water. Cover and cook just until spinach has wilted, about 8 minutes. Stir in black-eyed peas, lemon juice, cinnamon and nutmeg. Cook, uncovered, just until heated through, about 5 minutes. Season with salt and freshly ground pepper to taste. Serve hot.
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Rare blue mineral salt from Iran — finishing, cheese pairing, gift
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Ground dried lime powder — Iraqi/Persian seasoning for rice and stews