2cupssnow peas, sugar snap peas, or a combination(trimmed)
1cupstorn spinach leaves or baby spinach
2cupsarugula
Kosher salt and freshly ground black pepper(to taste)
Instructions
In a small skillet over medium heat, heat the olive oil, then add the garlic, and sauté until very lightly browned, 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.
Notes
Crushing the garlic and letting the crushed cloves saute gently with the vegetables imparts a slightly garlicky flavor but doesn’t overpower the delicate flavor of the greens. To smash garlic place the cloves in a cutting board. Place the blade of a large heavy chef's knife flat over the garlic cloves. Use your fist to smash down on the top of the knife blade to crush the garlic on the cutting board beneath.