Spinach and Peas

Ingredients

• 1 serving coarse salt 
• 1 cup peas english shelled
• 1 pound baby spinach washed trimmed well
• 2 tablespoons olive oil extra virgin extra-virgin
• 2 large shallots thinly sliced
• 1 serving pepper freshly ground

Equipment

• frying pan
• baking sheet
• wire rack
• pot
• slotted spoon

Directions

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