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Fresh Peas with Lettuce

Randy Mayor
Yield 6 servings (serving size: 1/2 cup)
To shred the romaine, stack the leaves; then roll up lengthwise and slice crosswise. This is known as a chiffonade. Serve with ham, pork, or chicken.

Ingredients

  • 1 1/2 teaspoons butter or stick margarine, divided
  • 1 cup chopped Vidalia or other sweet onion
  • 1/2 cup coarsely chopped celery
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 2 cups shelled green peas (about 2 pounds unshelled green peas)
  • 1 cup fat-free, less-sodium chicken broth
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup shredded romaine lettuce
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon coarsely ground black pepper

Nutrition Information

  • calories 69
  • caloriesfromfat 16 %
  • fat 1.2 g
  • satfat 0.7 g
  • monofat 0.3 g
  • polyfat 0.2 g
  • protein 3.8 g
  • carbohydrate 11.1 g
  • fiber 2.6 g
  • cholesterol 3 mg
  • iron 1.1 mg
  • sodium 201 mg
  • calcium 29 mg

How to Make It

  1. Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and thyme; sauté 5 minutes or until tender. Add peas, broth, sugar, and salt, and bring to a boil. Reduce heat, and simmer 15 minutes or until peas are tender.

  2. Stir in 1/2 teaspoon butter, lettuce, and parsley. Remove from heat, and sprinkle with pepper.