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
- 1/2 cup water
- 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 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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