Here’s an easy and healthy dish that makes a great side dish for poultry or any meat.

For 4 servings:

  1. One large bag of extra small frozen peas
  2. One large or two small escaroles (pending their size)
  3. One very large onion, salt and pepper
  4. Olive oil and butter


  1. Cook the peas in boiling water for a 2 to 3 minutes, without salt
  2. Wash the escarole carefully and put the leaves for 1 or 2 minutes in boiling water with salt. Drain and cut the leaves in 2 to 3in sections
  3. Chop the onion very finely and cook in a pan with half butter and half olive oil, salt and pepper, until soft
  4. Add the peas and escarole in the pan and sauté for a few minutes.
  5. Make sure everything is tender but not mushy. Add salt and pepper if needed
  6. Sometimes I serve this with a little bit of balsamic vinegar on top.