Peas & Escarole

1. 1

   Defrost the peas by placing them in a colander and running hot tap water over them for a minute.

2. 2

   Thoroughly rinse the escarole and cut it into fine shreds (about 4 cups).

3. 3

   In a skillet on medium heat, saute the escarole in the oil or butter for a minute or two, until bright green and wilted.

4. 4

   Add the peas, salt, pepper, and sugar and cook, stirring constantly, just until the peas are hot, a minute or two.

5. 5

   So green and sweet, this is the perfect side dish for Flounder with Herbed Lemon Butter (page 159).

6. 6

   Or serve it with Yellow Rice (page 179) and Lemon Herb Tofu (page 68).

7. 7

   Its a delicious simple meal spooned on Polenta (page 184) or tossed with a chunky pasta and sprinkled with grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.