VEGETABLES--SUGAR SNAP PEAS, SPINACH WITH GINGER

By Sticks

YUMMY AND VERY GOOD WITH ASIAN MARINATED GRILLED PORK TENDERLOIN

Ingredients

• 1 POUND SUGAR SNAP PEAS, STEMMED
• OLIVE OIL
• 1 1 INCH PIECE GINGER, FINELY CHOPPED
• 2 CLOVES GARLIC, SMASHED
• SCALLIONS, WHITE AND LIGHT GREEN ONLY, THINLY SLICED
• 1/2 POUND BABY SPINACH, WASHED BUT NOT DRIED, STEMS REMOVED
• KOSHER SALT

Preparation

Step 1

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 WILL OLIVE OIL. ADD THE GINGER, GARLIC AND SCALLION AND COOK OVER MEDIUM HI HEAT UNTIL SCALLIONS ARE SOFT AND TRANSLUCENT.

ADD THE SUGAR PEAS AND TOSS TO COAT IN THE OIL. ADD THE SPINACH AND TOSS WITH THE PEAS UNTIL SPINACH STATS TO WILT. REMOVE FROM HEAT, SEASON WITH SALT. TOSS AND STIR THE SPINACH TO FINISH WILTING AND TRANSFER TO A SERVING BOWL.