Baby Peas and Escarole - Martha Stewart

Adapted from Martha Stewart's Quick Cook Menus Goes with Rack of Lamb and Tomatoes with Feta

• Ready In: 9 mins
• Serves: 4

Ingredients

• 2  cups  baby peas, shelled
• 1  tablespoon unsalted butter
• 2  heads escarole, small heads, finely shredded
• 1  teaspoon raw honey or 1  teaspoon pure maple syrup or 1  teaspoon  evaporated cane juice
•  sea salt
•  freshly ground pepper

Directions

1. Cook peas in boiling water until just tender, 4 to 5 minutes.
2. Drain well.
3. Melt butter in small skillet and soften escarole over low heat, 1 to 2 minutes.
4. Sprinkle with sweetener and season to taste.
5. Add the peas and toss gently.
6. Serve with additional butter to taste.