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
½ teaspoon freshly ground black pepper
1-½ tablespoons unsalted butter
- 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.
- 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