Peas & Escarole
This quick side dish is so green and fresh-tasting that it seems the essence of spring, although with a package of frozen green peas, you can make it any time of year. Peas and escarole enhance each other wonderfully because of their contrasting tastes and textures.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Defrost the peas by placing them in a colander and running hot tap water over them for a minute. Thoroughly rinse the escarole and cut it into fine shreds (about 4 cups).
Step 2
In a skillet on medium heat, sauté the escarole in the oil or butter for a minute or two, until bright green and wilted. Add the peas, salt, pepper, and sugar and cook, stirring constantly, just until the peas are hot, a minute or two.
Serving & menu ideas
Step 3
So green and sweet, this is the perfect side dish for Flounder with Herbed Lemon Butter (page 159). Or serve it with Yellow Rice (page 179) and Lemon Herb Tofu (page 68). It’s a delicious simple meal spooned on Polenta (page 184) or tossed with a chunky pasta and sprinkled with grated Parmesan.
