2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon olive oil
1 tablespoon unsalted organic butter
10 oz fresh peas or frozen
1/4 cup water
5 oz baby spinach
3/4 teaspoon salt
1/4 teaspoon black pepper
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.