In my family I am known as the Vegetable Queen.
I really do not mind, because then I know I will be eating well prepared vegetables at each family get together.
Since the poster veggies for Easter & Spring are peas and asparagus, making a decision this year was easy. My SIL always makes her fried asparagus and this year, I am bringing the peas.
I could go the easiest route and make Peas in Butter Sauce, or maybe Peas in a Lemon Vinaigrette but I was looking for one of those dishes that screams "really?...peas and lettuce".
If you want a simple side that is a one pot, easy but fabulous tasting side dish, this is for you.
Takes less than 30 minutes, all the ingredients can be bought in every market in the world and it is light and perfect for any ham or lamb dish served on your Easter table.
The French have a way with making miracles with simple ingredients. Who can argue with that?
Tell you something else. This would be perfect served with grilled salmon, broiled flounder, seared scallops and don't forget a few shrimp skewers.
Most would wonder why saute lettuce at all?
I can think of a few reasons.
1. It's nutritious. Green leaf lettuces have Vitamin A & C, along with Calcium & Magnesium. Add in Potassium, Fiber and Protein...what's not to love?
2. It's sweet. A great way to sweeten sour vegetables without added sugars.
3. A great way to use that lettuce that just isn't pretty enough for a salad and a good way to stay on a food budget.
When I saw the Recipe ReDux monthly challenge this month, I thought this Easter side would be perfect.
"7-Ingredient (Or Less) Recipes"
It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner.
I was skeptical at first and decided a preview was in order and since the cost was minimal ($5.00 for 6-8 servings) I had nothing to lose. Plus I would have enough for sides all week.
Let's get cooking.....
Petits Pois a la Franchaise
makes 8 servings as a side
* 4 large scallions, green and white parts, sliced
* 4 tablespoons unsalted butter
* 1 teaspoon garlic infused oil
* 1 head Boston, Butter or Little Gem, 1" shred
* 1 large bag frozen peas
* 1/2 cup low sodium chicken stock
* salt & pepper to taste
Melt the butter and garlic oil in a large lidded skillet. Add the scallions and saute until soft. Stir in the lettuce and when it wilts, add the peas and stock. Cover and cook for 4 minutes, Remove the lid and simmer on high until the liquid evaporates and there is a mice butter sauce on the bottom.
Season with salt & pepper to taste.
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