The best of super foods.
Popeye the sailer man would be proud! Spinach is highly nutritious and packed with antioxidants. Try to go for baby spinach as the older varieties can be a bit bitter. This delicious vegetable is extremely popular around the world and can be eaten raw or cooked. The idea is to cook it for a very short amount of time to keep all of its vitamins and flavour. The garden peas will bring a bit of harmony to the sharpness of the spinach.
You can buy peas fresh or frozen from any supermarket. Frozen peas are just as good because they still hold all their nutritious value and flavour. Plus you can pop them straight into your freezer once you’re done with them. I then like to add a bit of fresh spring onions to give this dish a bit of crunch and attitude.
READY TO COOK?
- Put the kettle on and boil some hot water.
- Rinse the spinach and spring onion to give them a gentle clean.
- Chop the onion roughly into little 2cm pieces.
- Pour the boiling water into a small or medium sized sauce pan and fill it half way. Add a pinch of sea salt to the water.
- Pop your peas into the boiling water and simmer lightly for about 1 and half minutes.
- Drain all the water out, then add the spinach to the sauce pan (with the peas). Keep the pan on a medium heat.
- Add 1 table spoon of good olive oil and a pinch of sea salt and black pepper. Stir the vegetables gently until the spinach has wilted ever so slightly.
- Drain out any excess liquid from the pan, then add the butter and stir once again.
- Place your vegetables onto a warm plate. Sprinkle the spring onions on top and serve straight away.
INGREDIENTS
- 400g fresh baby spinach
- 100g frozen garden peas (any good old peas from your supermarket will do just fine)
- 1 spring onion, roughly chopped
- olive oil
- sea salt
- black pepper
- 10g unsalted butter
A Magpie's Tale 