- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1/2 cup Scallions sliced
- 4 leaves Organic Romaine Lettuce shredded
- 1 pound Sugar Snap Peas
- Salt and Pepper to your taste
- 1 tablespoon Butter
- 1 tablespoon Oil
Directions
Slice scallions, including the green tops. Shred the lettuce. Remove any tough strings from the snap peas and cook peas in boiling salted water until tender, about 5 minutes. Drain.
In a large frying pan, melt butter in the oil over medium-low heat. Add scallions and 1/4 teaspoon salt. Cover and cook until tender, about 3 minutes. Add snap peas and cook, stirring, until heated through. Add the lettuce and stir until wilted. Taste for seasoning and add salt and pepper if needed.
