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A lovely exaggeration of the French technique of cooking peas with a little lettuce, this light springtime dish goes well with mildly seasoned seafood or chicken.
- 4 teaspoons extra-virgin olive oil
- 2 cups shelled fresh peas (3 pounds unshelled)
- 1 tablespoon finely chopped fresh mint
- 4 cups thinly sliced Boston lettuce (about 1 small head)
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes. Remove from the heat and season with salt and pepper.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
113 calories; 5g total fat; 1g total saturated fat; 0mg cholesterol; 206mg sodium; 13g carbohydrates; 5g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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