sautéed peas with romaine lettuce
This dish can be served cold as a unique salad, or warm as a side-dish. Celery and onions are combined together with sautéed peas and romaine lettuce and then finished with a hint of mint.
Makes 4-6 servings
1 tbsp avocado/coconut/olive oil
2 tbsp butter
1 and 1/2 cups celery, thinly sliced
1 cup onion, diced
ground pepper and Himalayan salt, to taste
2 cups frozen green peas
1 clove garlic, minced
roughly 6-7 mint leaves, chopped
1 small romaine heart, leaves removed, cut down the middle and sliced across into 1/4-inch slices
Bring a small pot of water to a boil and season with salt. Heat a large frying pan. Add the oil and 1 tbsp of the butter. Next, add the celery and onion. Season with salt and pepper and sauté until slightly brown. Toss the vegetables from time to time. When they start to brown, place the frozen peas into the boiling water. Cook for 1 minute and drain.
While the peas are cooking, add the garlic to the pan. Then add the peas to the vegetables and toss to combine. Add the mint and lettuce and toss again.
Season to taste with salt and pepper.
Andy’s Sugar Safe® Tips
To make a change to this sautéed peas and romaine lettuce recipe, omit the mint and toss chopped roasted almonds and pistachios at the end and serve over brown basmati rice. This makes it become a wholesome and delicious lunch. It tastes great when served alongside my lemon chicken.