Baby Peas And Escarole - Martha Stewart - cooking recipe

Ingredients

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

Preparation

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