Black-eyed Peas with Spinach Recipe

1 medium onion, chopped
vegetable broth for sauteeing
10 oz. fresh spinach, rinsed, stemmed and coarsely chopped (I think frozen would be fine)
3 cups drained black-eyed peas (two 16-oz. cans)
ground black pepper to taste
pinch of cayenne or crushed red pepper flakes (optional)

In a large skillet, saute the onions in the broth for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired. Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.