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SPINACH - Sugar Snap Peas and Spinach with Ginger
Nb persons: 6
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| Sugar Snap Peas and Spinach with Ginger Anne Burrell Ingredients | |
| 1 pound | sugar snap peas, stem end and strings removed |
| Extra-virgin olive oil | |
| 1 (1-inch) | 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 | |
Directions
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.
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Read more at: http://www.foodnetwork.com/recipes/sugar-snap-peas-and-spinach-with-ginger-recipe.print.html?oc=linkback
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