This Sweet Peas and Escarole Recipe is simple and perfect as a side dish for your favorite chicken, beef, and fish entree. It is quick and flavorful for a weeknight dinner and perfect to serve with your holiday meal.
Sweet peas and escarole are the perfect combinations of sweetness and a hint of bitterness. If you’re looking for a quick vegetable side dish to go with supper, this recipe is your answer. And especially if you have escarole that is starting to wilt. Here’s your answer to not wasting food.
How to make Sweet Peas and Escarole
Steaming vegetables is the best way to retain all the flavors. For this recipe, I prefer to use frozen peas because I don’t have to worry about adding too much water. When you add too much water to this type of recipe, you don’t get the full flavor of the vegetables. And you certainly will not get all the vitamins. Not all vegetables require lots of water too cook depending on the recipe. You can also choose to substitute water with chicken broth or vegetable broth if you want more flavor.
First, get all the ingredients ready. Heat up the olive oil in the pan, add the frozen peas, the chopped escarole, and sliced red onion. Sprinkle the Noubess Garlic and Herb Seasoning all over the vegetables. Reduce the heat, cover and cook for 3 – 5 minutes.
The next step is to gently stir the vegetables, add very little water if necessary and continue cooking until the peas are fully cooked. This should take another 3 – 5 minutes assuming the vegetables should be kept moist so they cook evenly. You don’t want wrinkly, mushy, overcooked peas. So pay close attention to the moisture and make sure you have enough cooking liquid.
The last step is to check for taste and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil. Serve this dish immediately with your favorite chicken, beef or fish recipe.
Tips and variations
- You can also use another type of lettuce such as leaf lettuce, romaine, Boston/bibb lettuce. You can also use arugula, kale or spinach.
- Butter beans are a great substitute for sweet peas. They are buttery and full of flavor.
- Noubess Garlic and Herb Seasoning already contain salt. No need to add additional salt. It is the perfect seasoning for vegetables.
- Use a mixture of olive oil and butter for more flavor.
- Sprinkle a little bit of granulated sugar during cooking if the escarole is too bitter for your taste.
MORE VEGETABLE SIDES YOUR FAMILY WILL ENJOY
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- A quick and easy Broccoli Salad
- Extra virgin olive oil
- 1 pound Sweet Peas frozen
- 1 medium head of escarole separated into leaves and rough chopped
- 1 medium red onion sliced
- 1 ½ tsp Noubess Garlic and Herb Seasoning
- Suggested garnishes: Noubess Lemon Infused Extra Virgin Olive Oil fresh parsley, sea salt
- Heat a large sauté pan, with 2 tablespoons of extra virgin olive oil, over low heat.
- Add the frozen sweet peas and escarole. Add onion and sprinkle Noubess Garlic and Herb Seasoning over vegetables. Cover and cook for 3 minutes.
- Uncover and gradually add water if necessary. Cook, stirring occasionally until the onion has softened and are very fragrant, the escarole has softened and the sweet peas are cooked but not mushy (about 3 minutes). Season to taste.
- Drizzle Noubess Lemon Infused Extra Virgin Olive Oil over the dish before serving.
Butter beans are a great substitute for sweet peas. They are buttery and full of flavor.
Noubess Garlic and Herb Seasoning already contain salt. No need to add additional salt. It is the perfect seasoning for vegetables.
Use a mixture of olive oil and butter for more flavor.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.