Peas & Lettuce

http://www.eatingwell.com/recipes/peas_lettuce.html

From EatingWell:  May/June 2007

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.

6 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 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

Preparation

1. 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.

Nutrition

Per serving : 113 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 13 g Carbohydrates; 5 g Protein; 5 g Fiber; 206 mg Sodium; 225 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 1 fat