Directions:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water.
- Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
- Add the sugar snap peas and toss to coat in the oil.
- Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat and season with salt. Toss or stir the spinach to finish wilting then transfer to a serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.02 Kcal (653 kJ) | ||
| Calories from fat | 6.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 1% | |
|---|---|---|---|
| Sodium | 14.98mg | 1% | |
| Potassium | 217.26mg | 5% | |
| Total Carbs | 31.18g | 10% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 5.02g | 20% | |
| Protein | 5.79g | 12% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 71.1mg | 395% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 133.07 Kcal (557 kJ) | ||
| Calories from fat | 5.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 1% | |
|---|---|---|---|
| Sodium | 12.78mg | 1% | |
| Potassium | 185.31mg | 5% | |
| Total Carbs | 26.6g | 10% | |
| Sugars | 2.31g | 11% | |
| Dietary Fiber | 4.28g | 20% | |
| Protein | 4.94g | 12% | |
| Vitamin C | 16.8mg | 33% | |
| Vitamin A | 0.6mg | 25% | |
| Iron | 60.6mg | 395% | |
| Calcium | 32.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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