Peas & Escarole

Directions

1. 1
   Defrost the peas by placing them in a colander and running hot tap water over them for a minute.
2. 2
   Thoroughly rinse the escarole and cut it into fine shreds (about 4 cups).
3. 3
   In a skillet on medium heat, saute the escarole in the oil or butter for a minute or two, until bright green and wilted.
4. 4
   Add the peas, salt, pepper, and sugar and cook, stirring constantly, just until the peas are hot, a minute or two.
5. 5
   So green and sweet, this is the perfect side dish for Flounder with Herbed Lemon Butter (page 159).
6. 6
   Or serve it with Yellow Rice (page 179) and Lemon Herb Tofu (page 68).
7. 7
   Its a delicious simple meal spooned on Polenta (page 184) or tossed with a chunky pasta and sprinkled with grated Parmesan.