BRAISED PETITS POIS WITH ENDIVE AND MUSHROOMS (for four)

2 teaspoons peanut or canola oil

1 cup coarsely chopped white mushrooms

1 large Belgian endive, cut crosswise into 1-inch slices (about 2 cups)

one 10 ounce package frozen petite peas

salt

½ teaspoon freshly ground black pepper

1-½ tablespoons unsalted butter

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1. Heat the oil in a large, heavy skillet. When hot, add the mushrooms and endive.  Cover and cook over medium heat for 4 to 5 minutes, stirring occasionally, until the moisture is gone and the mixture starts sizzling.

2. Add the peas, salt and pepper, uncover and continue cooking for 2 to 3 minutes, or until the peas soften and get hot and tender. Add the butter and cook for another minute while tossing the mixture.  Serve.

 

from Jacques Pepin,  More Fast Food My Way