Fresh Peas with Lettuce
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Ingredients
1 ½ teaspoons butter or margarine, divided
1 cup chopped vidalia or other sweet onion
½ cup coarsely chopped celery
1 teaspoon chopped fresh or 1/4 dried thyme
2 cups peeled green peas (about 2 pounds unpeeled green peas)
1 cup low-sodium, fat-free chicken broth
1 teaspoon sugar
¼ teaspoon salt
1 cup shredded romaine lettuce
2 tablespoons chopped fresh parsley
¼ teaspoon coarsely ground black pepper
To make
To chop the romaine, stack the leaves; then roll them up lengthwise and slice them crosswise. This dish is known as chiffonade. Serve with ham, pork or chicken.
Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the onion, celery and thyme; simmer for 5 minutes or until tender. Add the peas, broth, sugar and salt and bring to a boil. Reduce the heat and simmer for 15 minutes or until the peas are tender.Add 1/2 teaspoon butter, lettuce leaves, and parsley. Remove from the heat and sprinkle with pepper.
Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the onion, celery and thyme; simmer for 5 minutes or until tender. Add the peas, broth, sugar and salt and bring to a boil. Reduce the heat and simmer for 15 minutes or until the peas are tender.Add 1/2 teaspoon butter, lettuce leaves, and parsley. Remove from the heat and sprinkle with pepper.
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Author:Admin
Published: 11/20/2023 9:48 PM
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