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.