BRAISED PETITS POIS WITH SHALLOTS AND SPINACH (for four)
2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
a 10 ounce package frozen petits pois (tiny, sometimes called baby, peas)
¼ cup water
5 ounces baby spinach
¾ teaspoon salt
¼ 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 the peas and water and cook, covered, stirring occasionally, until peas are tender, about 2 minutes.
- Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
from Gourmet Magazine, January, 2002