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Butter Spinach Mushy Peas

Orange Marmalade Cookies

Image source: Stonesoup


  • Onion, chopped (1 pc)

  • Grass-fed A2 Butter (4 tbsp)

  • Baby Spinach (2 cups)

  • Fresh Green Peas, shelled (250 g)

  • Apple Cider Vinegar (1 tbsp)

  • Parsley, chopped (1 tsp)

  • Sea Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat a saucepan at medium heat and add 2 tbsp butter and the chopped onions and cook till the onions are cooked through and soft but not brown with the lid covered.

  2. Once the onion is soft and the remaining butter, baby spinach, peas, parsley and parsley just till the spinach starts wilting and the peas start warming through.

  3. Remove from the heat and add the apple cider vinegar and start mixing and pureeing it using a food processor sparingly on pulse adding salt and pepper as desired.

  4. Plate and Serve!

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