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Peas, lettuce, and onions are a classic French combination. (Julia Child insisted that her version should be a separate course, served with chilled white wine, and eaten with a spoon.) My recipe is far from traditional, but it has become a family favorite. The edible pod peas contribute fresh pea flavor, but with added crunch and less sugar.
2 tablespoons of butter
8 ounces of fresh sugar snap peas
2 cups of thinly sliced, white onion (about 6 ounces)
3 cups of thinly sliced, iceberg lettuce (about 1/3 of a 6-inch head)
1/2 teaspoon of salt
A dash of pepper.
Wash the sugar snap peas. Break off the ends and remove any strings. Cut the pea pods into 1/2-inch lengths. Melt the butter in a
skillet over low heat. Add the peas and onions to the pan and raise the heat to medium-high. Sauté for about 3 minutes, stirring
frequently. Add the lettuce, salt, and pepper and continue to cook and stir for about 2 minutes more, or until tender but still crisp. Serve
at once.
Servings: 4 to 6
Per Each of 4 Servings:
Total Carb: 8.16g Fiber: 2.72g Net Carb: 5.4g
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!
If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!
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