This recipe for Peas with Spinach and Shallots, by Joyce Manwiller, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 medium shallots, thinly sliced 2 garlic cloves, thinly sliced 1 Tbs vegetable oil 1 Tbs butter 10 oz frozen peas 1/4 cup water 5 oz baby spinach 3/4 tsp salt 1/4 tsp black pepper
Cook shallots and garlic in oil and butter in a 12" 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, tossing until spinach is just wilted, about 1 minute. Serves 4.
Can be garnished with crumbled bacon. Variation: Add a tablespoon of Pernod before adding spinach.
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