Best 11 Pea Spinach Mash Recipes

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**Discover a delectable duo of vibrant green and earthy flavors in this enticing Pea Spinach Mash recipe collection. These culinary creations offer a delightful twist to the classic mashed potatoes, transforming them into a vibrant and nutritious side dish. Explore a range of preparations, from the traditional creamy mash to innovative variations like tangy lemon-herb mash and a luscious roasted garlic version. Each recipe promises a unique taste experience, catering to diverse palates and preferences. Get ready to elevate your meals with the vibrant hues and delectable flavors of peas and spinach, all while benefiting from their nutritional richness.**

Let's cook with our recipes!

PEAS WITH SPINACH AND SHALLOTS



Peas with Spinach and Shallots image

Categories     Vegetable     Side     Sauté     Quick & Easy     Spinach     Pea     Winter     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
10 oz frozen peas
1/4 cup water
5 oz baby spinach
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
  • Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
  • Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

PEA-SPINACH MASH



Pea-Spinach Mash image

Easy, peasy: All you need to do is saute, steam, and mash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
1 1/2 pounds frozen peas
4 ounces baby spinach, sliced thin
1/2 teaspoon salt
Pepper

Steps:

  • Heat oil in a large pot over medium heat. Add peas, spinach, and salt. Cover, and cook, stirring occasionally, until spinach is wilted and peas are partially tender, about 4 minutes. Add 1/2 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 2 minutes. Mash with a potato masher. Season with pepper.

MASHED GREEN PEAS



Mashed Green Peas image

These peas are comforting and homey on cold nights.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

2 packages (10 ounces each) frozen peas
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons milk

Steps:

  • In a medium saucepan, bring frozen peas, 1/4 cup water, and salt to a boil; reduce heat, and simmer, covered, over low heat until peas are tender and the liquid has evaporated, about 5 to 7 minutes. Remove from heat.
  • Transfer 1 1/2 cups cooked peas to a food processor, and add butter and milk. Puree until smooth. Fold pureed mixture into the remaining cooked peas, and serve.

Nutrition Facts : Calories 165 g, Fat 7 g, Protein 8 g

SMASHED MINTED PEAS



Smashed minted peas image

Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips

Provided by Barney Desmazery

Categories     Side dish

Time 30m

Number Of Ingredients 5

25g butter
1 shallot, peeled and roughly chopped
200ml vegetable or chicken stock
400g frozen peas
small handful of mint leaves, chopped

Steps:

  • Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
  • Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

CHICKEN WITH HERBED PEA PUREE AND SPINACH



Chicken with Herbed Pea Puree and Spinach image

This pan-roasted chicken thigh dinner is a winning combo of warm, crispy skin, cool baby spinach, and a creamy pea puree (the puree also makes a great dip for vegetables). Keep an extra batch in the fridge for midday snacking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 8

1 package (10 ounces) frozen peas
Kosher salt and freshly ground pepper
1 teaspoon finely grated lemon zest and 4 teaspoons fresh juice, plus wedges for serving
3 tablespoons freshly grated Pecorino Romano
1/4 cup extra-virgin olive oil
1/2 cup coarsely chopped cilantro
5 ounces baby spinach (4 packed cups)
4 bone-in, skin-on chicken thighs (1 1/4 pounds)

Steps:

  • Preheat oven to 450 degrees. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro and 1 packed cup spinach; puree.
  • Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.
  • Meanwhile, toss remaining 3 cups spinach with remaining 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve chicken with puree, spinach, and lemon wedges.

SPINACH AND PEAS



Spinach and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

Coarse salt
1 pound (about 1 cup) English peas, shelled
1 pound baby spinach, trimmed and well washed
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
Freshly ground pepper

Steps:

  • Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
  • Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
  • Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.

MINTED PEA MASH



Minted Pea Mash image

You can serve this recipe as a side (try it with roasted chicken) or as a crostini topping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 4

1 tablespoon unsalted butter
2 bags (10 ounces each) frozen peas, thawed
1/3 cup lightly packed fresh mint leaves, coarsely chopped
Coarse salt and ground pepper

Steps:

  • In a large skillet, melt butter over medium-high. Add peas and cook, stirring constantly, until warmed through, about 5 minutes. Transfer to a food processor and pulse until coarsely pureed. Stir in mint and season with salt and pepper. Serve warm.

Nutrition Facts : Calories 138 g, Fat 3 g, Fiber 6 g, Protein 8 g

PEA, SPINACH AND BROAD BEANS MASH



Pea, Spinach and Broad Beans Mash image

This deep green hued and utterly delicious puree is an inventive and #healthy alternative to mashed potatoes.

Provided by Laka

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

250 g green peas, frozen
100 g broad beans, frozen (fava beans)
200 ml water
1 tablespoon olive oil
2 garlic cloves, thinly sliced
300 g fresh spinach
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • Place the peas and broad beans in a microwave-safe together with water, cover and cook in a microwave on MAX for 15 minutes or until tender. Remove and strain.
  • Briefly sauté garlic in hot olive oil, add spinach, season with salt and cover. Cook for 2-3 minutes until spinach is wilted.
  • Add peas and broad beans, stir and cook until all the liquid has evaporated.
  • Mash the vegetable with a hand blender to desired consistency. Season with black pepper. Serve as a side dish to meat instead of mashed potatoes.

Nutrition Facts : Calories 141.2, Fat 4.1, SaturatedFat 0.6, Sodium 469.6, Carbohydrate 19.6, Fiber 7.3, Sugar 5.5, Protein 8.6

PEA-SPINACH MASH



PEA-SPINACH MASH image

Categories     Vegetable     Side

Yield 6 servings

Number Of Ingredients 5

1.5 pounds frozen peas
4 ounces baby spinach (sliced thin)
3 T olive oil
.5 t salt
pepper to taste

Steps:

  • Heat 3 T olive oil in large pot over medium heat. Add peas, spinach, and salt. Cover and cook, stirring occasionally, until spinach is wilted and peas are partially tender (about 4 minutes). Add .5 c of water, cover and simmer over medium-high heat until completely tender and water has mostly evaporated, about 2 minutes. Mash with potato masher. Season with pepper.

SPINACH AND PEA FRITTERS



Spinach and Pea Fritters image

As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.

Provided by Samantha Seneviratne

Categories     brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish

Time 25m

Yield 4 servings (about 12 fritters)

Number Of Ingredients 13

1 (10-ounce) package frozen spinach, thawed
3 large eggs
1 garlic clove, minced
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon red-pepper flakes
1 (10-ounce) package frozen peas, thawed and very coarsely mashed
3/4 cup all-purpose flour
4 ounces fresh mozzarella, diced (about 1 cup)
1/3 cup chopped mixed tender herbs, such as scallions, mint, dill, cilantro and parsley, plus more for garnish
1 lemon, zested, then cut into wedges for serving
1/2 teaspoon baking powder
1/2 cup olive oil, for frying, plus more as needed
Greek yogurt or sour cream, for serving

Steps:

  • Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
  • In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
  • In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
  • Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.

LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH



Lamb, chickpea & spinach curry with masala mash image

Try this flavourful lamb curry with creamy mash

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Number Of Ingredients 14

1 tbsp oil
500g lean lamb stewing cubes
1 red onion , sliced into half moons
1 cm piece ginger , peeled and finely chopped
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
400g can tomato
200g can chickpeas , washed and drained
1 tsp garam masala
100g spinach , roughly chopped
700g potato , peeled and quartered
1 tbsp korma curry paste (we used Patak's)
100ml thick yogurt

Steps:

  • Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
  • Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.

Nutrition Facts : Calories 469 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.04 milligram of sodium

Tips:

  • For a smoother mash, use a potato ricer or food mill to remove any lumps.
  • If you don't have a potato ricer or food mill, you can mash the potatoes with a fork or potato masher until smooth.
  • Add the milk and butter to the potatoes while they are still hot so that they melt and incorporate easily.
  • Season the mash to taste with salt, pepper, and garlic powder.
  • For a more flavorful mash, add some grated Parmesan cheese or crumbled bacon.
  • Serve the mash immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Pea spinach mash is a delicious and nutritious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it smooth or chunky, with or without cheese or bacon, pea spinach mash is sure to be a hit. So next time you're looking for a new side dish to try, give pea spinach mash a try. You won't be disappointed!

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