Petit pois a la francaise

Such a surprisingly tasty side. Simple preparation. From my friend Amy.

Petit pois a la francaise

2 shallots, sliced

1 tablespoon margarine (or butter)

1 head lettuce (can use romaine; or buttercrunch – experiment), roughly chopped

6 cups spinach, washed and roughly chopped

1/4 cup chicken broth (or veggie)

2 cups fresh shelled peas; or frozen peas, slightly defrosted

salt and pepper, to taste

1 teaspoon (or more) chopped fresh mint

In a large skillet, melt the margarine and saute the shallots until soft.

Add the lettuce and spinach. Saute until almost wilted.

Add the broth and peas, then slam on the cover. Cook until the peas are just tender – 2 minutes for fresh, 1 minute for frozen.

Add salt and pepper to taste, and the chopped mint. Stir well and serve. Makes 6 servings.

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