| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Frozen peas; (about 6 ounces), |
|
|
; thawed |
| 1 |
sm |
Napa cabbage; trimmed and sliced |
|
|
; thin crosswise |
|
|
; (about 4 cups) |
| 1 |
oz |
Prosciutto; chopped fine (about |
|
|
; 1/4 cup) |
| 1 |
ts |
Freshly grated lemon zest |
| 1/2 |
ts |
Fresh lemon juice; or to taste |
| 2 |
tb |
Freshly grated Parmesan cheese |
INSTRUCTIONS
In a large heavy skillet, heat oil over moderate heat until hot but not
smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5
minutes, or until cabbage is wilted and tender. Remove skillet from heat
and stir in lemon juice, Parmesan, and salt and pepper to taste.
Serves 2.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 405 Calories (kcal); 30g Total Fat; (65% calories from fat);
15g Protein; 20g Carbohydrate; 20mg Cholesterol; 925mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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