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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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