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Veggies: Peas with Spinach & Shallots

Source of Recipe

Gourmet Magazine


List of Ingredients

2 medium shallots, thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon oil
1 tablespoon unsalted butter
10 ounces frozen peas
1/4 cup water
5 ounces baby spinach
3/4 teaspoon salt
1/4 teaspoon black pepper


Recipe

Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes (start with cold oil and skillet). Stir in the peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes. Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute. Yield: 4 servings