Nutrition per serving may change if servings are adjusted.
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)
¼ 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.
68 calories;3.0 g fat(0.0 g sat); 3.0 g fiber; 7.0 g carbohydrates; 3.0 g protein; 54.0 mcg folate; 0 mg cholesterol; 2.0 g sugars; 0.0 g added sugars; 2191.0 IU vitamin A; 6.0 mg vitamin C; 26.0 mg calcium; 1.0 mg iron; 131 mg sodium; 141.0 mg potassium