Best Spinach And Snap Pea Site Dish Recipes

SUGAR SNAP PEAS AND SPINACH WITH GINGER

Sugar Snap Peas and Spinach with Ginger image

Provided by Anne Burrell

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 pound sugar snap peas, stem end and strings removed
Extra-virgin olive oil
1 (1-inch) piece ginger, finely chopped
2 cloves garlic, smashed
1 scallion, white and light green only, thinly sliced
1/2 pound baby spinach, washed but not dried, stems removed
Kosher salt

Steps:

Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
Snappy!

WARM SPINACH SALAD WITH PEAS AND FETA

Warm spinach salad with peas and feta image

This spinach salad is the perfect salad to serve with grilled meat, chicken or fish and is packed full of good-for-you greens.

Provided by Alida Ryder

Categories Side Dish

Time 15m

Number Of Ingredients 9

Ingredients

4 cups Baby spinach (washed and dried )
2 cups Sugar snap peas
2 cups Frozen peas
1 cup Feta cheese
2 tbsp Olive oil
2 tbsp lemon juice
1 garlic clove (minced)
salt and pepper (to taste )
¼ cup Parmesan

Steps:

In a large frying pan, heat a few teaspoons of oil and add the sugar snap peas.
Allow to char on both sides then remove from the pan.
Add the frozen peas to the pan and cook until warmed through.
Place washed and dried baby spinach leaves in a large bowl/serving dish, top with the cooked peas and crumble over the feta cheese.
Whisk together the olive oil, lemon juice, Parmesan cheese, garlic, salt and pepper. Pour over the salad, toss and serve.

Nutrition Facts : Calories 188 kcal, Carbohydrate 18 g, Protein 12 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 448 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

SPINACH AND PEAS

Spinach and Peas image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 6

Ingredients

Coarse salt
1 pound (about 1 cup) English peas, shelled
1 pound baby spinach, trimmed and well washed
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
Freshly ground pepper

Steps:

Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.