Ingredients
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2 cups dried split peas, sorted and rinsed (1 pound)
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6 cups water
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1 large onion, chopped
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4 garlic cloves, finely chopped
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1 tablespoon salt
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3 cups chopped spinach leaves
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1 cup half-and-half (or milk for a lighter version)
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2 tablespoons chopped fresh dill
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pepper
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1/2 cup dry sherry
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1 large sweet potato, peeled and chopped
Instructions
- Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
- Cover and cook on low for 10-11 hours until vegetables are tender.
- Stir in spinach, half and half, and dill.
- Cover and cook on low for 30 minutes or until spinach is wilted.
- Season with pepper.