Ingredients

• 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

Instructions

1. Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
2. Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
3. Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.