Peas with Cukes & Dill the Editors of Publications International, Ltd.
Peas with Cukes & Dill
Makes 4 servings
|2||pounds fresh peas*|
|1/2||medium cucumber, halved, seeded and cut into 1/4-inch slices|
|1||teaspoon dried dill weed|
|Salt and black pepper|
*Or substitute 1 (10-ounce) package frozen peas, thawed, for fresh peas.
- Shell peas into colander; discard pods. Rinse peas under running water. Drain well; set aside.
- Heat butter in medium skillet over medium-high heat until melted and bubbly. Cook and stir peas and cucumber in hot butter 5 minutes or until vegetables are crisp-tender.
- Stir in dill weed; season with salt and pepper to taste. Transfer to warm serving dish. Serve immediately.
|Total Fat||6 g|
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