peas and lettuce (my version)

Name: Peas and Lettuce (My Version)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) butter; 2 - green onions, choppped (adding some tops); 2 cup(s) frozen green peas; 2 cup(s) shredded lettuce (romaine, iceberg, or bibb); 1/2 teaspoon(s) dried dill weed; 1 - chicken bouillion cube, crushed; - a couple of splashes of balsamic vinegar; - salt and pepper to taste; - water

11 Pinches

Mary Ann Hanson

Wakefield, NE

Updated on Jan 26, 2014

This is probably my favorite veggie dish, and I love veggies! It is perfect for using up lettuce that is alittle past "salad prime". Although I have been known to use stuff right from the store! It is simple, quick, and delicious!

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prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon butter
2 - green onions, choppped (adding some tops)
2 cups frozen green peas
2 cups shredded lettuce (romaine, iceberg, or bibb)
1/2 teaspoon dried dill weed
1 - chicken bouillion cube, crushed
- a couple of splashes of balsamic vinegar
- salt and pepper to taste
- water

How To Make peas and lettuce (my version)

Step 1

Saute green onion in butter until soft.

Step 2

Add peas, lettuce, dill weed, and bouillion, and a little water (couple of tablespoons). Splash on the balsamic vinegar. Season as desired. Go easy on the salt until the last step. Use the pepper. (I love pepper. Use what you like.)
Step 3

Cover and simmer for about five minutes until peas are done and lettuce is very wilted. Adjust seasonings to taste. Serve.
Step 4

This is really a note: If you have a good rich chicken stock, you could use that instead of the water and bouillion.
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