Baby Peas and Escarole - Martha Stewart |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Adapted from Martha Stewart's Quick Cook Menus Goes with Rack of Lamb and Tomatoes with Feta Ingredients:
2 cups baby peas, shelled |
1 tablespoon unsalted butter |
2 heads escarole, small heads, finely shredded |
1 teaspoon raw honey or 1 teaspoon pure maple syrup or 1 teaspoon evaporated cane juice |
sea salt |
freshly ground pepper |
Directions:
1. Cook peas in boiling water until just tender, 4 to 5 minutes.
2. Drain well.
3. Melt butter in small skillet and soften escarole over low heat, 1 to 2 minutes.
4. Sprinkle with sweetener and season to taste.
5. Add the peas and toss gently.
6. Serve with additional butter to taste.
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