Active Time

　　15 min

　　Total Time

　　15 min

　　

Ingredients

Makes 4 servings

　　2 medium shallots, thinly sliced

　　2 garlic cloves, thinly sliced

　　1 tablespoon vegetable oil

　　1 tablespoon unsalted butter

　　10 oz frozen peas

　　1/4 cup water

　　5 oz baby spinach

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

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

　　

Step 2

Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.

　　

Step 3

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