Peas and spinach

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the aromatics: Heat the olive oil and half the butter (20g) in a large frying pan over medium heat. Add the sliced eschalots and minced garlic. Cook for 3 to 4 minutes until soft and translucent but not browned.

Step 2

Add the peas: Toss the frozen baby peas directly into the pan with the aromatics. Stir well to coat them in the butter mixture. Cook for 3 minutes until the peas are heated through, tender, and bright green.

Step 3

Wilt the spinach: Turn the stove down to low heat. Add the baby spinach leaves to the pan. Toss everything continuously for roughly 1 minute until the spinach leaves just collapse and wilt into the peas.

Step 4

Finish and season: Remove the pan from the heat source. Stir in the remaining 20g of butter, a squeeze of fresh lemon juice, and the fresh lemon zest. Fold through the torn mint leaves. Season generously with sea salt and cracked black pepper before serving hot. [1, 3, 4, 5, 6, 7, 8, 9, 10, 11]