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

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1. Cook shallots and garlic in oil and butter in a 12 inch, nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.

2. Stir in the peas and water and cook, covered, stirring occasionally, until peas are tender, about 2 minutes.

3. Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

 

from Gourmet Magazine, January, 2002