Spinach and Snap Peas Saute
Prep time
Cook time
Total time
This recipe may seem like an odd combination of flavors, but I think you'll find it tastes wonderful. Trust me on this one!
Recipe type: Side Dish, Vegetarian
Serves: 4
  • 1 Tbsp bacon drippings (bacon from Farmer Ben’s, Lynden)
  • ¼ cup spring onions, chopped (Alm Hill Gardens, Everson)
  • 1-2 cloves garlic, minced (Joe’s Gardens, Bellingham)
  • ¾ lb sugar snap peas, strings and ends removed, chopped into 1-inch pieces (friend’s garden, Lummi Island)
  • ¾ lb spinach, washed and coarsely chopped (Full Bloom Farm, Lummi Island)
  • 2 Tbsp fresh basil, chopped (home garden, Lummi Island)
  • Salt to taste
  • 1 recipe of Strawberry Dressing*
  1. Heat the bacon drippings in a large skillet or Dutch oven over medium high heat. Add the onions and saute until they begin to brown. Add the garlic and saute for another minute.
  2. Add the snap peas and cook for two to three minutes, stirring frequently. Add the spinach, basil, and salt, and continue to cook until the spinach is just wilted.
  3. Serve immediately, drizzled lightly with Strawberry Dressing*.
* See Strawberry Dressing recipe at: http://whatcomlocavore.com/strawberry-dressing
Recipe by Whatcom Locavore at http://whatcomlocavore.com/spinach-and-snap-peas-saute