Peas with Spinach and Shallots

Ingredients

• 5 oz baby spinach 
• 0.3 teaspoon pepper black
• 2  garlic cloves thinly sliced
• 10 oz peas frozen
• 0.8 teaspoon salt 
• 2 medium shallots thinly sliced
• 1 tablespoon butter unsalted
• 1 tablespoon vegetable oil 
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
2. Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
3. Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.