|Olive oil||2 Tablespoon|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Iceberg lettuce leaves||4 Large, washed and shredded (Outer Leaves)|
|Young peas/2 packages, 10 ounce each frozen petite peas, thawed to separate||3 Pound, shelled to make 3 cups|
|Chicken broth/Water||1⁄2 Cup (8 tbs)|
In a medium saucepan, heat the oil and saute the shallots until they are yellowed but not browned.
Lay the lettuce over the shallots, and top with the peas and seasonings.
Pour the broth over all, cover the pan tightly, and simmer over low heat until the peas are barely tender, 3 to 4 minutes after they reach a simmer.
Transfer the peas to a heated vegetable dish and serve at once.
Some cooks remove the braising lettuce, but I like to stir it right into the peas.
Serving size: Complete recipe
Calories 1646 Calories from Fat 332
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 5.4 g27.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 950 mg39.6%
Total Carbohydrates 259 g86.4%
Dietary Fiber 91 g364.2%
Sugars 113.2 g
Protein 91 g182.5%
Vitamin A 396.3% Vitamin C 995%
Calcium 67.6% Iron 155.1%
*Based on a 2000 Calorie diet