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