Pretty Peas with Shallots and Spinach
The kids probably did not enjoy the baby puréed peas, but let’s give it another shot, a little dressed up.
INGREDIENTS | SERVES 4–5
1 tablespoon canola oil
2 medium shallots, finely chopped
1 clove garlic, minced
1 (10-ounce) package frozen peas
1/4 cup water
5 ounces fresh baby spinach, washed
3/4 teaspoon salt
1/4 teaspoon black pepper
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1. Pour canola oil into medium skillet, and heat over low heat. Cook shallots and garlic in oil, stirring until shallots are soft, about 5 minutes.
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2. Stir in peas and water, and cover. Stir occasionally, until peas are tender, about 5 minutes.
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3. Toss in spinach, add salt and pepper, and continue cooking about 1 minute, stirring occasionally.
The Many Benefits of Fiber
Fiber has been studied for many years. It is most recently responsible in the nutrition science world for regulating blood sugar levels—keeping blood glucose calm and normal. We also know it helps to regulate the bowels; reduce risks of cancer, especially colon and rectal cancer; lower cholesterol levels; and reduce the risk of heart disease and diabetes.
