2cupssnow peas, sugar snap peas, or a combinationtrimmed
1cupstorn spinach leaves or baby spinach
Kosher salt and freshly ground black pepperto taste
In a small skillet over medium heat, heat the olive oil, then add the garlic, and sauté until very lightly browed, about 3 minutes.
Add the peas, snow peas, or sugar snaps, season with salt and pepper, and sauté for 2 minutes. Add 1/4 cup of water, cover the pan, and let steam for 3 minutes. When almost all of the liquid has evaporated, remove the lid, add the spinach and arugula, season with salt and pepper, and stir until everything is well combined, and the greens are wilted, about 1 more minute.
Remove the garlic, or leave it, your choice. Spoon onto a plate and serve.
Using Smashed Garlic
Why is the garlic smashed instead of minced? Two reasons. One, smashing the garlic and letting the crushed cloves saute gently with the vegetables imparts a slight garlicky flavor, but doesn’t overpower the delicate flavor of the greens. You don’t want to lose that really delightful fresh taste. Two, I felt lazy, and smashing fresh garlic cloves is both satisfying and easy.