Green Peas with Romaine Lettuce and Mint

Greenpeas

I love sweetness of fresh green peas. They seem to be too good to be pureed to become a soup. This is a quick green side dish. I saw the recipe accompanying pork chop and mushed potato on the New York Times long long time ago.  For here, of course, the recipe is modified to be vegan. I also added mushrooms for more flavor, but they are optional. This is very good.

Ingredients (makes enough side dish for 4-5 people):
1 lb shelled green peas (fresh or frozen)
1/2 head romaine lettuce
1/4 cup packed thinly sliced fresh mint leaves
1/2 cup chopped yellow onion
1/2 cup  thinly sliced mushrooms (any kind, optional)
1 Tbs  earth balance
1/2-1  tsp sea salt
1/4 tsp ground black pepper
1 Tbsp fresh thyme or 1/4 tsp dried thyme
1 cup vegetable broth or water

Instruction:

  1. Thaw green peas if you are using frozen. This is not necessary, but helps to shorten the cooking time. Chop romaine lettuce in 1/2″ strip. Thinly slice mushrooms. Chop yellow onion. Thinly slice mint leaves.
  2. Heat a large skillet/frying pan medium hi. Melt earth balance.
  3. Sautée onion and mushroom for 5 minutes or until they become tender.
  4. Add green peas, mint, romaine, thyme, salt and pepper. Sautée until romaine welts for about 1 minute.
  5. Pour vegetable broth or water. Let it simmer for 2 minutes or until everything becomes soft.
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