Thursday, 12 July 2007

Butter-Cooked Peas & Spinach

Nothing fancy here, just three ingredients. Needless to say, this is all about the complete freshness and quality of all of them...

2 servings
40 minutes - 30 minutes prep time

4 cups spinach
2 cups freshly shelled peas (1 litre/quart with the pods)
1-1/2 tablespoons unsalted butter

Wash and pick over the spinach, discarding coarse stems and any damaged leaves. Wash again and drain very well; in fact it is best to dry it with a salad spinner.

Shell the peas.

Melt the butter in a large sauce pan over medium-low heat, then add the dry peas and the spinach. Turn over once or twice to mix as well you can at this point.

Let cook slowly, stirring every minute or two to keep the spinach wilting evenly. After about 10 minutes, the spinach should be completely wilted and the peas cooked. Serve with whatever buttery juices have accumulated. Salt and pepper if you like; but to me these just taste so perfectly of themselves they're not needed.

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