Fresh Peas Stewed With Lettuce
Published May 24, 1986
- Total Time
- About 20 minutes
- Rating
- Comments
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Ingredients
2 tablespoons unsalted butter
2 scallions, thinly sliced
1 ½ cups shredded green leaf or iceberg lettuce
2 cups shelled fresh peas (about 2 pounds unshelled)
½ teaspoon fresh summer savory or marjoram or pinch of dried
⅛ teaspoon salt
Large pinch of sugar
Nutritional analysis per serving (4 servings)
12 grams carbs; 15 milligrams cholesterol; 116 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 5 grams fiber; 81 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter in a saucepan. Add the scallions and shredded lettuce, tossing to coat. Cook, uncovered, until wilted, about four minutes.
- Step 2
Add the peas, savory or marjoram, salt and sugar, stirring gently to combine the ingredients. Cover the pan tightly and cook until the peas are just tender, stirring once or twice, about eight minutes. Serve hot.
Private Notes
Comments
omitted the sugar, added garlic, broth, pepper, and some rice vinegar. will eat with buttered garlic toast or mixed with rice