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Peas with Spinach and Shallots

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1/3 cup chopped shallots
2 teaspoons minced garlic
1 tablespoon olive oil
1 tablespoon unsalted butter
10 oz frozen peas
2 tablespoons water
5 oz baby spinach
3/4 teaspoon salt
1/4 teaspoon 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 and water has been evaporated.

 

-Recipe adapted from Gourmet Magazine

 

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