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Garlic Peas with Sweet Potatoes and Spinach

By Tia Ohm

What do you think of when you hear the word “peas”? I know I used to think of the canned peas you pour out, heat up and serve with thanksgiving dinner (or at least that’s how it used to be). I never liked peas from a can, and for good reason, but recently we have been enjoying organic, frozen peas, and they are something else. Much more fresh, you can tell by the color alone, and nutritious than their canned alternatives, these little guys are quite the vegetable (or should I call them a legume?). Mix ’em up with feta, pour into your stir fry, or just smother in butter and salt. Any way you do it, they seem to add the pop you are missing.

In this recipe, we added cubed sweet potatoes, sautéed spinach and loads of garlic, for a flavorful and colorful side dish or meal. I love this with an over-easy egg on top. It is also perfect with a chicken dinner, covered in gravy with a side of mashed garlic potatoes. However you like to eat them, they work all around. And allow me to let you in on a little secret: kids love peas! Something about them are really desirable to the little mouths at the table. If you have not tried feeding them peas yet, give it a try. Whatever it is, let’s not ask too many questions, they are the perfect vegetable addition for everyone any time of the day.


What You’ll Need

  • 1 bag organic frozen peas
  • 1 large handful organic spinach, chopped
  • 1 organic sweet potato, cubed
  • 1 bulb garlic, minced
  • sea salt and pepper
  • About 3 T organic, grass-fed butter
  • 3 cups water for boiling
  • crumbled feta, optional (sometimes you just crave that extra saltiness)

What to Do:

  1. Bring a pot filled with 3 cups of water to a boil. Add frozen peas and cook until they begin to float, about 8 minutes. Drain, turn off heat, and pour back into pot with 1 T butter.
  2. Meanwhile in a separate pan over medium heat, melt some butter and add cubed sweet potato. Sautée for about 5 minutes. Add garlic and mix. Add chopped spinach, salt and pepper and stir and cook until everything is wilted and cooked through; another 5 minutes or so.
  3. Add peas to your potato/spinach mixture and stir to combine. Add more salt if needed and enjoy.

Serves 2-3 alone or 4-5 as a side.