Peas with Spinach and Shallots
Katheryn Bowyer
ingredients
- 2 medium shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon vegetable 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
directions
- 1
Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
- 2
Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
- 3
Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
notes
Source: Julie’s Cookbook, Gourmet Magazine (January 2002)
Source: Bowyer Family
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews