2 medium shallots, thinly sliced 2 garlic cloves, thinly sliced 1 tablespoon vegetable oil 1 tablespoon unsalted butter 1 (10-ounce) bag frozen peas 1/4 cup water 5 ounces 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 the 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.
