PEAS WITH SPINACH AND SHALLOTS
Steps:
- Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
- Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
- Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
SPINACH AND PEAS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
- Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
- Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.
PEAS WITH SPINACH AND SHALLOTS
Make and share this Peas With Spinach and Shallots recipe from Food.com.
Provided by MarieRynr
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook shallots and garlic in oil and butter in a nonstick 12 inch skillet, over moderate heat, stirring, until soft, about 6 minutes.
- Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
- Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
SUGAR SNAP PEAS AND SPINACH WITH GINGER
Provided by Anne Burrell
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
- Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
- Snappy!
SPINACH, PEA AND POTATO SOUP
Go green with a bowl of creamy potato, pea and spinach soup.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with toasted walnuts.
SPINACH AND PEA FRITTERS
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
Provided by Samantha Seneviratne
Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish
Time 25m
Yield 4 servings (about 12 fritters)
Number Of Ingredients 13
Steps:
- Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
- In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
- In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
- Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.
SPINACH RISOTTO WITH PEAS
Plump, starchy grains of Arborio rice give risotto the creamiest consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat.
- In a medium saucepan, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute.
- Add 2 cups of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).
- Stir in spinach, peas, Parmesan, and butter; cook until heated through, 2 to 3 minutes. Season with salt and pepper. Serve immediately, with more Parmesan, if desired.
Nutrition Facts : Calories 387 g, Fat 20 g, Fiber 4 g, Protein 14 g
SPINACH & PEA PILAU
Adding veg to your rice really jazzes it up and is a great way to make sure you're getting your 5-a-day
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Thoroughly rinse the rice in a bowl or sieve with several changes of water until the water runs clear. Drain well. Heat a large pan on the stove, tip in the spices, then dry-fry for about 1 min until they are toasted (not burnt) and beginning to release their aromas. Tip the rice into the pan, stir well over the heat, then pour in 4 mugs of water and add 1 tsp salt.
- Bring to the boil, then cover and simmer for 8 mins until the rice is almost tender and the water has been absorbed. Stir in the spinach and peas, then cover and leave for 2 mins so the peas defrost and the spinach just wilts.
Nutrition Facts : Calories 365 calories, Fat 1 grams fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
SPINACH AND SNAP PEA SITE DISH
This green spring site dish will cheer up your dinner in April.
Provided by ranya1970
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Wash and chop the spinach.
- Boil salted water in a saucepan and add the peas.
- Get to boil, reserve some cooking water and place the snap peas into a colander.
- Peel and chop the red onion.
- Peel and finely chop the garlic.
- Mix the cooking water and the 3/4 of the cooked peas in th blender.
- Season and run the blender.
- Chop the spring onions.
- Heat olive oil in a skillet.
- Add the red onion and the garlic. Stir for a minute or two.
- Add the spinach. Stir until the liquid evaporates.
- Transfer the spinach mix to a plate.
- Heat olive oil in a skillet.
- Add the peas from the blender. Stir for half a minute.
- Add the rest of the peas.
- Add the spinach and the onions.
- Season and stir.
- Add the spring onions and stir.
- Remove from the heat.
- Enjoy!
CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS
This is a quick dinner I made one night with what I had in the freezer and fridge regularly. We really enjoyed it. We didn't have any meat, but I will probably make it again with fish or chicken. This could be a gluten free meal by substituting gluten free pasta. I used corn spaghetti. It could also be made vegetarian by substituting vegetable stock.
Provided by anneygirl
Categories Spaghetti
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 13
Steps:
- Put water onto boil for pasta. Salt water and cook according to package.
- Add spinach and peas to past for last four minutes of cooking time.
- Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
- Heat olive oil and margarine in skillet over medium high heat.
- Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
- Whisk in flour. Cook for another minute.
- Whisk in chicken stock until well blended. Then add half and half.
- Simmer until thickened. Whisk in Parmesan cheese.
- Salt and pepper to taste.
- Drain pasta, spinach, and peas and toss with sauce.
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