Recipe courtesy of Gourmet Magazine

Peas with Spinach and Shallots

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  • Level: Easy
  • Total: 18 min
  • Prep: 8 min
  • Cook: 10 min
  • Yield: 4 servings
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2 medium shallots, thinly sliced

2 garlic cloves, thinly sliced

1 tablespoon vegetable oil

1 tablespoon unsalted butter

1 (10-ounce) bag frozen peas

1/4 cup water

5 ounces baby spinach

3/4 teaspoon salt

1/4 teaspoon black pepper


  1. 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 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.;

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