About
Smashed peas on toast can really hit the spot for the right person. Unfortunately, on keto, peas can be difficult to practice portion control with to avoid skyrocketing your carbohydrates. You can simply spread out smashed peas with cooked spinach! This pea and spinach spread is garlicky, lemony, and tastes great on any Carb Manager toast, bagels, or chips.
Ingredients
- 1 cup peas green frozen unprepared
- 2 cups baby arugula with spinach by dole
- 4 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
- 1 clove garlic
- ¼ teaspoon crushed red pepper by simply organic
- 1 teaspoon lemon juice raw
- 1 ½ teaspoon, cut pieces chives
Instructions
- Place the frozen peas directly in a pan over a high heat. Heat for approx. 5 minutes, occasionally tossing the peas until they are thawed and gently roasted. You may use fresh peas, but it will be more difficult to avoid making them mushy before they can get a good golden brown color on them.
- Place the spinach/arugula mix over the roasted peas and turn the heat down to low. Add about 1 tsp of the olive oil to the pan, and stir the ingredients until the greens are wilted and a brighter green. Remove the pan from the heat.
- In a food processor, combine your cooked peas and spinach with all remaining ingredients. Pulse until you have a smooth spread, or you can leave the spread slightly chunky. The texture is up to your palate. The original recipe here should make about ¾ cup spread.
- Serve hot or cold!
Nutrition Facts
- Servings: 3
- Calories: 100.3kcal/419.5kJ (per serving)
- Fat: 6.2g (per serving)
- Carbs: 8.2g (per serving)
- Protein: 3.5g (per serving)
