The recipe for this weeks Sunday Slow Sides is from Amy who's Slow Travel blog is Destination Anywhere.
You'll notice this is posting on Monday~ there was to much happening yesterday!
I hope all y'all had a fantastic fourth.
I hope all y'all had a fantastic fourth.
Anyway... back to the 'side show~ Amy suggested a beautiful recipe with fresh peas, perfect for summer.
Petits Pois a la Francaise
(fancy for sweet peas)
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.
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.
I made mine with frozen peas and spinach. It was light and fresh... perfect for those hot summer nights.
Y'all enjoy!
Sandi