Peas & Lettuce

By Logo inline

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
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 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

Directions
  1. 6 servings, about 1/2 cup each

  2. 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.


Nutritional Facts

Servings
6
Per serving
Calories
113
Carbohydrates
13g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
5g
Cholesterol
0mg
Dietary Fiber
5g
Potassium
225mg
Sodium
206mg
Added Sugars
0g
Exchanges
1 starch
1/2 vegetable
1 fat
Carbohydrate Servings
1/2
Vitamin A (70% daily value)
Folate (22% dv)
Vitamin C (15% dv).

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

fall vegetables side dish eatingwell winter vegetarian summer spring side dishes saute quick french side gluten free anti inflammatory dairy free vitamin d