1 10-ounce package of frozen petite sweet peas (2 cups)
1 8-ounce head of escarole
1 tablespoon olive oil or Earth Balance
generous pinches of salt, black pepper, and sugar
Instructions
Defrost the peas by placing them in a colander and running hot tap water over them for a minute. Thoroughly rinse the escarole and cut it into fine shreds (about 4 cups).
In a skillet on medium heat, sauté the escarole in the oil or butter for a minute or two, until bright green and wilted. Add the peas, salt, pepper, and sugar and cook, stirring constantly, just until the peas are hot, a minute or two.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=162367