Randy Mayor
6 servings (serving size: 1/2 cup)

To shred the romaine, stack the leaves; then roll up lengthwise and slice crosswise. This is known as a chiffonade. Serve with ham, pork, or chicken.

How to Make It

Step 1

Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and thyme; sauté 5 minutes or until tender. Add peas, broth, sugar, and salt, and bring to a boil. Reduce heat, and simmer 15 minutes or until peas are tender.

Step 2

Stir in 1/2 teaspoon butter, lettuce, and parsley. Remove from heat, and sprinkle with pepper.

Ratings & Reviews

Tarina's Review

June 02, 2011
Nice change from standard cooked peas. We had fresh lettuce from our garden which is little more tender & became very wilty. Added about a cup more lettuce chiffonade & made a fresh bed for the peas. Perfect!