| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
4 |
servings |
INGREDIENTS
| 1 1/4 |
ts |
Salt |
| 1 |
|
Lemon; cut into 8 wedges |
| 4 |
c |
Fresh whole green peas in pods |
| 1 1/2 |
tb |
Extra-virgin olive oil |
| 1 |
|
Garlic clove; minced |
| 1 |
tb |
Fresh mint leaves; chopped |
INSTRUCTIONS
Place 1/2 cup of water and the salt in a large skillet. Squeeze juice from
each lemon wedge into the pan, adding the used lemons as well. Bring water
to a simmer over high heat, add the peas, and cover. Simmer until the peas
are bright green, about 1 minute. Remove the lid from the skillet, and
continue to simmer 1 to 2 minutes until almost all the water has
evaporated. Add the olive oil and garlic, and salt and pepper to taste; mix
well to combine. Cook, stirring often over high heat until the peas are
completely cooked through, about 1 1/2 minutes. Remove the skillet from
heat. Add mint, and toss to combine. Transfer peas to a serving platter,
and serve warm. Makes 4 servings.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 49 Calories (kcal); 5g Total Fat; (84% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 667mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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