Peas and Lettuce (My Version)
Mary Ann Hanson
☆☆☆☆☆ 0 votes0
2green onions, choppped (adding some tops)
2 cfrozen green peas
2 cshredded lettuce (romaine, iceberg, or bibb)
1/2 tspdried dill weed
1chicken bouillion cube, crushed
·a couple of splashes of balsamic vinegar
·salt and pepper to taste
How to Make Peas and Lettuce (My Version)
- Saute green onion in butter until soft.
- 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.)
- Cover and simmer for about five minutes until peas are done and lettuce is very wilted. Adjust seasonings to taste. Serve.
- This is really a note: If you have a good rich chicken stock, you could use that instead of the water and bouillion.