Napa Cabbage with Peas and Prosciutto

• 2 tablespoons olive oil
• 1 cup frozen peas (about 6 ounces), thawed
• 1 small Napa cabbage, trimmed and sliced thin crosswise (about 4 cups)
• 1 ounce prosciutto, chopped fine (about 1/4 cup)
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese

1. In a large heavy skillet, heat oil over moderate heat until hot but not smoking.
2. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender.
3. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste.

olive oil, frozen peas, cabbage, freshly grated lemon zest, lemon juice, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/napa-cabbage-with-peas-and-prosciutto-10231 (may not work)