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
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.