Napa cabbage with peas and prosciutto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | cup | Frozen peas; (about 6 ounces), |
| ; thawed | ||
| 1 | small | Napa cabbage; trimmed and sliced |
| ; thin crosswise | ||
| ; (about 4 cups) | ||
| 1 | ounce | Prosciutto; chopped fine (about |
| ; 1/4 cup) | ||
| 1 | teaspoon | Freshly grated lemon zest |
| ½ | teaspoon | Fresh lemon juice; or to taste |
| 2 | tablespoons | Freshly grated Parmesan cheese |
Directions
In a large heavy skillet, heat oil over moderate heat until hot but not smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste.
Serves 2.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 405 Calories (kcal); 30g Total Fat; (65% calories from fat); 15g Protein; 20g Carbohydrate; 20mg Cholesterol; 925mg Sodium Food Exchanges: 1½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.