PEA-SPINACH MASH
Easy, peasy: All you need to do is saute, steam, and mash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat oil in a large pot over medium heat. Add peas, spinach, and salt. Cover, and cook, stirring occasionally, until spinach is wilted and peas are partially tender, about 4 minutes. Add 1/2 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 2 minutes. Mash with a potato masher. Season with pepper.
MASHED WHITE BEANS WITH SPINACH, GARLIC, AND LEMON
10 minutes to pure bliss. This deceptively simple dish comes together uber quickly. And though it might not be much to look at, trust me. It tastes utterly divine.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 7
Steps:
- Pour 2 tablespoons olive oil into In a medium saute pan over medium-high heat. Add the spinach, garlic, and lemon zest. Saute, stirring occasionally, until spinach is wilted, about 1 minute.
- Add the beans, 1/4 teaspoon kosher salt, and a couple turns of freshly ground black pepper. Mash beans with a fork until the consistency of (very) lumpy mashed potatoes.
- Divide between two bowls (or just pile them into one bowl and keep them all to yourself). Squeeze a lemon half over each serving, drizzle with olive oil, and sprinkle with a little more salt and pepper to taste. Serve at once.
PEA, SPINACH AND BROAD BEANS MASH
This deep green hued and utterly delicious puree is an inventive and #healthy alternative to mashed potatoes.
Provided by Laka
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the peas and broad beans in a microwave-safe together with water, cover and cook in a microwave on MAX for 15 minutes or until tender. Remove and strain.
- Briefly sauté garlic in hot olive oil, add spinach, season with salt and cover. Cook for 2-3 minutes until spinach is wilted.
- Add peas and broad beans, stir and cook until all the liquid has evaporated.
- Mash the vegetable with a hand blender to desired consistency. Season with black pepper. Serve as a side dish to meat instead of mashed potatoes.
Nutrition Facts : Calories 141.2, Fat 4.1, SaturatedFat 0.6, Sodium 469.6, Carbohydrate 19.6, Fiber 7.3, Sugar 5.5, Protein 8.6
SPINACH AND PEAS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
- Bring a large pot of water to a boil. 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. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
- Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.
PEA & BROAD BEAN SHAKSHUKA
We've turned a classic brunch shakshuka dish into more of a sharing main course by adding seasonal spring vegetables like peas, broad beans and asparagus
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Trim or snap the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact. Finely slice the broccoli in the same way, leaving the heads and about 2cm of stalk intact. Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir. Cover with a lid and cook for 5 mins to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans, cover again and cook for 2 mins.
- Make 4 dips in the mixture. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. Serve with the rest of the pea shoots, a spoonful of yogurt and some flatbreads, and sprinkle over another pinch of cayenne, if you like.
Nutrition Facts : Calories 199 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium
SPINACH, BROAD BEAN & FETA SALAD
A light salad full of good-for-you greens, and made more filling with couscous
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Prepare couscous with boiling water, according to the packet's instructions.
- Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.
- Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.
Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.16 milligram of sodium
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