Tuesday, September 23, 2008

Peas and Spinach with White Wine

This recipe is dead easy, takes about 6 minutes to make, and tastes brilliant. It is perfect for making whilst your roast is resting on the bench, as it stops the urge to carve the roast too early! (Is it just me that gets that urge? The smell of the roast is hard to resist!) I served it with the pork belly below.

2 spring onions, sliced
1 cup peas (fresh or frozen)
1 glass white wine
4 handfuls spinach
olive oil
butter (as much or as little as your hips can handle!)

Heat some oil and a knob of butter in a pot, and slowly fry the spring onions for a couple of minutes. Add the peas and cook for another couple of minutes, add the wine, bring to the boil and then simmer for a minute or two. Add the spinach, and turn over with tongs until the spinach is wilted. Add another knob of butter, season and serve.

Recipe from Jamie Oliver's The Return of the Naked Chef.

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