See more
Randy Mayor Photo by: Randy Mayor

Fresh Peas with Lettuce

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.

Cooking Light MAY 2000

  • Yield: 6 servings (serving size: 1/2 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 16%
  • Fat: 1.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.8g
  • Carbohydrate: 11.1g
  • Fiber: 2.6g
  • Cholesterol: 3mg
  • Iron: 1.1mg
  • Sodium: 201mg
  • Calcium: 29mg

Go to full version of

Fresh Peas with Lettuce recipe