Peas with Romaine and Mint

My youngest son gave me a cookbook last week for my birthday..." Williams-Sonoma Essentials of French Cooking"   It is filled with spectacular recipes and fantastic photos.  One recipe that caught my eye, because the ingredients are so simple and was so different from any vegetable dish I have ever made, was the recipe for "Spring Peas with Romaine and Mint."  Since I don't have any fresh spring peas available to me, I substituted frozen ones and they worked just fine.

This side dish is definitely unique and easy to prepare.  It really livens up plain peas...which in my opinion, can be soooo boring.  I have never "sauted" romaine lettuce before, but it gives this dish a nice light crunch even once it's wilted. And what can I say about the addition of mint, except that peas and mint are natural partners and meant to be together!

If you don't have, or don't want to use shallots, you could certainly substitute onions.  I think the sweet onions that are at the market right now would work wonderfully. 

I am looking forward to trying more recipes out of this cookbook, especially the ones in the "les desserts and p`atisseries" section! 

Peas with Romaine and Mint

from Williams-Sonoma Essentials of French Cooking

Printable Recipe

Servings - 4   Serving Size - 1/4th recipe ( approx. a heaping cup per serving)   Points Plus per serving - 2 points+

Calories - 90.2   Total Fat - 3.2g,   Carb. - 11.6g,   Protein - 4.6g,   Fiber - 3.7g

Ingredients: 

1 ( 10 oz.) pkg. of frozen peas

3 cups of shredded romaine lettuce

1 TBS. unsalted butter

2 TBS. finely minced shallots

1/4 cup fat free, low sodium chicken broth

salt and fresh ground black pepper, to taste

1/4 cup finely chopped fresh mint

Directions: 

1.  In large nonstick skillet, melt butter over med heat.  Add the shallots and cook until translucent, about 1 minute.  Add peas ( frozen is fine), lettuce, and chicken broth.  Saute until peas are warmed through and lettuce is wilted.  

2.  Add salt and pepper, to taste.  Mix in the mint and serve immediately.  

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As I said, this is truly a unique way to serve peas.  I find vegetables as side dishes can tend to get extremely boring, although most nights I do opt to serve plain old veggies, so every now and then, it's nice to amp it up a bit with something different.  

Next on my list of " must try" from this cookbook is Ratatouille and Zucchini Fritters!

Do you get ever get bored with plain old vegetables?  

Looking for more great recipes featuring peas?  Try these:

Southern Style Peas from Aunt Bee's Recipes 

This post is being shared with:

Full Plate Thursday@ Miz Helen's Country Cottage
It's a Keeper @ Everyday Tastes
Real Food Wednesday @ Kelly the Kitchen Kop