Best Pea Spinach Mash Recipes

Pea-Spinach Mash image

Provided by Martha Stewart

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
1 1/2 pounds frozen peas
4 ounces baby spinach, sliced thin
1/2 teaspoon salt
Pepper

Steps:

Heat oil in a large pot over medium heat. Add peas, spinach, and salt. Cover, and cook, stirring occasionally, until spinach is wilted and peas are partially tender, about 4 minutes. Add 1/2 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 2 minutes. Mash with a potato masher. Season with pepper.

Pea, Spinach and Broad Beans Mash image

Provided by Laka

Categories Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

250 g green peas, frozen
100 g broad beans, frozen (fava beans)
200 ml water
1 tablespoon olive oil
2 garlic cloves, thinly sliced
300 g fresh spinach
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

Place the peas and broad beans in a microwave-safe together with water, cover and cook in a microwave on MAX for 15 minutes or until tender. Remove and strain.
Briefly sauté garlic in hot olive oil, add spinach, season with salt and cover. Cook for 2-3 minutes until spinach is wilted.
Add peas and broad beans, stir and cook until all the liquid has evaporated.
Mash the vegetable with a hand blender to desired consistency. Season with black pepper. Serve as a side dish to meat instead of mashed potatoes.

Nutrition Facts : Calories 141.2, Fat 4.1, SaturatedFat 0.6, Sodium 469.6, Carbohydrate 19.6, Fiber 7.3, Sugar 5.5, Protein 8.6

SPLIT PEA AND SPINACH MASH image

Yield 6

Number Of Ingredients 10

1 1/2 cups - Green Split Peas
3 1/2 cups - Water
1/4 cups - Cooking Oil
1 cups - Onion, finely chopped
5 cloves - Garlic, finely minced
1 - Jalapeno Chili, seeded and chopped
1 teaspoons - Salt
8 ounces - Fresh Spinach, with stems
1 tablespoons - Sumac
2 teaspoons - Dried Mint

Steps:

Place green split peas in a colander and wash and drain several times. Drain and transfer to a medium pot and cover with 3 1⁄2 cups water. Soak for 2 hours, then bring peas and water to a boil over high heat. Reduce heat to low, cover and simmer 15-20 minutes. Most of water should get absorbed, but peas should be tender and moist, with a little water still in the pot. Remove peas from heat and let cool 30 minutes. In a medium frying pan, heat 1⁄4 cup cooking oil on medium-high heat for 45 seconds. Add 1 cup finely chopped onion and sauté until golden, about 5 minutes. Add garlic cloves and continue to sauté until golden, 2-3 minutes. Add jalapeño chili, salt and fresh spinach (with stems). Stir well and cook until spinach wilts, about 1 minute. Set aside to cool for 15 minutes. Once split pea and spinach mixtures have cooled, purée each one separately in a food processor. Process split peas until smooth, spinach until roughly puréed and slightly chunky. In a medium bowl, combine peas and spinach. Stir in sumac and dried mint.

PEA-SPINACH MASH image

Yield 6 servings

Number Of Ingredients 5

1.5 pounds frozen peas
4 ounces baby spinach (sliced thin)
3 T olive oil
.5 t salt
pepper to taste

Steps:

Heat 3 T olive oil in large pot over medium heat. Add peas, spinach, and salt. Cover and cook, stirring occasionally, until spinach is wilted and peas are partially tender (about 4 minutes). Add .5 c of water, cover and simmer over medium-high heat until completely tender and water has mostly evaporated, about 2 minutes. Mash with potato masher. Season with pepper.