For those of you who follow my blog, you know I've participated in several Sunday Slow Travel cooking groups. We were Sunday Slow Bakers, Scoopers, Soupers, Salads, and I don't even remember what else. I sat out the last group, but I'm back again. This time we're Sunday Slow Sides. This group was started as a way to find new recipes to use the fruits/vegetables of summer.
I'm a day late on the first challenge, but life goes on. This first recipe was chosen by Amy.. Her ingredient was peas, and she chose a French recipe for us to try.
It was a lovely recipe, and one I'm sure I'll make again. Very easy also. Saute shallots in a little butter, add chopped lettuce or spinach (I used all Romaine lettuce), cook until wilted, then add peas and a little chicken broth and cook briefly. Top off with salt, pepper and a little chopped fresh mint. A light, fresh side dish.
Petits Pois a la Francaise
Measurements are estimates, use what you have--all lettuce, all spinach, or a combination. This made four servings.
If you're not watching your weight, feel free to add more butter!
2 shallots, sliced
1 Tbs. unsalted butter
1 head lettuce, (I used romaine one time, buttercrunch another)carefully washed and roughly chopped
6 cups spinach, carefully washed and roughly chopped
1/4 cup chicken broth
2 cups fresh shelled peas; or frozen peas, slightly defrosted
salt and pepper to taste
1 tsp. (more to taste) chopped mint
1. In a large skillet, melt the butter and saute the shallots until soft.
2. Add the lettuce and spinach. Saute until almost wilted.
You may need to do this in batches--just add it all together when the batches are cooked down.
4. Add the broth and peas, and slam on the cover. Cook until the peas are just tender--2 minutes or so. (just one minute if using frozen peas)
5. Add salt and pepper to taste, and the chopped mint. Stir well and serve.