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.