Peas & Lettuce

From EatingWell: May/June 2007 — Subscribe Now!

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

Nutrition Profile

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

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.

Nutrition Bonus: Vitamin A (70% daily value), Folate (22% dv), Vitamin C (15% dv).

1 Carbohydrate Serving

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