New This Month

Pea-Spinach Mash


Easy, peasy: All you need to do is saute, steam, and mash.

  • Servings: 6

Photography: William Brinson

Source: Martha Stewart Living, November 2012


  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds frozen peas
  • 4 ounces baby spinach, sliced thin
  • 1/2 teaspoon salt
  • Pepper


  1. Heat oil in a large pot over medium heat. Add peas, spinach, and salt. Cover, and cook, stirring occasionally, until spinach is wilted and peas are partially tender, about 4 minutes. Add 1/2 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 2 minutes. Mash with a potato masher. Season with pepper.

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