Gather and prepare ingredients: Drain and rinse the canned black eyed peas under cold water, finely chop the onion, and mince the garlic. Rinse the fresh spinach thoroughly.

Heat the skillet: Place a large skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to heat for about 1-2 minutes.

Sauté the onions: Once the oil is hot, add the chopped onions. Sauté for 4-5 minutes until translucent.

Add garlic: Stir in minced garlic and cook for about 1 minute, taking care not to burn it.

Incorporate black eyed peas: Add the rinsed black eyed peas to the skillet, stirring gently. Cook for 5 minutes.

Add fresh spinach: Fold in the spinach and cook for another 2 minutes until it wilts.

Season to taste: Sprinkle in salt, pepper, and optional red pepper flakes, stirring to combine. Cook for another minute.

Serve warm: Remove from heat and serve warm, either on its own or over rice or bread.