Sauteed Peas and Spinach

Here's a really simply, really delicious way to get you going on you veggie combo-ing, as mentioned in Nosheteria.

Serves 4

3 shallots, thinly sliced
1 tablespoon butter
2 cups frozen peas
1/4 cup water
1 bunch (4-5 cups) spinach, washed and dried
salt and pepper to taste

In a large skillet, preferably non-stick, melt butter over high heat. Add the shallots and brown slightly, about 3 minutes. Pour in the frozen peas and the water, cover with a lid and steam until thawed and evenly cooked, about 5 minutes. Add the spinach, which has been washed and spun dry, and cover the pan one last time to wilt the spinach, about 2 minutes. Season with salt and pepper and serve.