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Peas & Lettuce

May/June 2007

Your rating: None Average: 3.7 (6 votes)

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.


Peas & Lettuce Recipe

Makes: 6 servings, about 1/2 cup each

Active Time:

Total Time:

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; 0 g added sugars; 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).

Carbohydrate Servings: 1

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


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Recipe Categories

Servings
6
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
French
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
May/June 2007
20 minute dinner recipes
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