March 2, 2009

Peas with Spinach and Shallots


This is one of our favorite green vegetable dishes to make when we feel like something a little more jazzy than plain peas or green beans. It's interesting but still quick and simple.

2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 T vegetable oil
1 T unsalted butter
10 oz. frozen peas
1/4 C water
5 oz. baby spinach
3/4 t salt
1/4 t black pepper

Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.

Stir in 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.

1 comment:

  1. mmm... I love shallots, they have such a good flavor. Need to use them more. And breading with english muffins? Interesting.