Peas & Lettuce

Peas & Lettuce

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From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

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  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 information

  • Serving size: about ½ cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (44% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 starch, ½ vegetable, 1 fat

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