Peas and Escarole
Serves: 4-6
  • 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
  1. 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).
  2. 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