Ingredients
1 T unsalted butter
1 t olive oil
2 medium shallots, thinly sliced
2 cloves garlic, thinly sliced
3 cups shelled fresh green peas (or a 16-oz pkg frozen peas, not thawed)
1/4 cup water
10 oz baby spinach (regular is OK too)
3/4 t salt
1/4 t freshly ground black pepper
Preparation
Melt butter with oil in a 12-inch nonstick skillet over medium heat. Add shallots and garlic and cook, stirring, until soft, about 6 minutes. Stir in peas and water, cover, and cook, 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.
