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Peas with Spinach and Shallots

This is a great side dish that doubles as a vegetable and a salad. It is super easy to prepare and the flavors are great together.

2 medium shallots thinly sliced
2 cloves garlic thinly sliced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
10 ounces frozen peas
1/4 cup water
5 ounces baby spinach
3/4 tablespoon salt
1/4 teaspoon black pepper

Yields 4 Servings

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. Serve immediately.

Per Serving (excluding unknown items): 116 Calories; 7g Fat (49.4% calories from fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 1280mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.