Peas & Escarole

• 1 10-ounce package of frozen petite sweet peas (2 cups)
• 1 8-ounce head of escarole
• 1 tablespoon olive oil or butter
• Generous pinches of salt, black pepper, and sugar

1. Defrost the peas by placing them in a colander and running hot tap water over them for a minute.
2. Thoroughly rinse the escarole and cut it into fine shreds (about 4 cups).
3. In a skillet on medium heat, saute the escarole in the oil or butter for a minute or two, until bright green and wilted.
4. Add the peas, salt, pepper, and sugar and cook, stirring constantly, just until the peas are hot, a minute or two.
5. So green and sweet, this is the perfect side dish for Flounder with Herbed Lemon Butter (page 159).
6. Or serve it with Yellow Rice (page 179) and Lemon Herb Tofu (page 68).
7. Its a delicious simple meal spooned on Polenta (page 184) or tossed with a chunky pasta and sprinkled with grated Parmesan.

peas, olive oil, generous

Taken from www.epicurious.com/recipes/food/views/peas-escarole-377166 (may not work)