Peas with Spinach and Shallots
2 medium shallots, thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon 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
Cook shallots and garlic in oil and butter in a 12-inch nonstick
skillet over moderate heat, stirring, until soft, about 6 minutes
(start with cold oil and skillet).
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.
Yield: 4 servings