Total time: 20 minutes
1 head romaine lettuce
1 1/2 pounds sugar snap peas, strings removed if necessary
4 teaspoons minced shallots
1 teaspoon grated Meyer lemon zest
4 to 5 fresh sage leaves
2 teaspoons butter
3/4 to 1 teaspoon coarse salt
1. Arrange 4 or 5 leaves of romaine in the bottom of a large steamer basket, overlapping them so there are no gaps.
2. Place the peas in a bowl with the shallots, lemon zest and sage leaves. Toss to combine well and then arrange the peas in an even layer on top of the lettuce leaves.
3. Arrange another 4 or 5 leaves of romaine on top of the peas, overlapping them so there are no gaps and gently pressing down to make a tight fit.
4. Place the steamer basket over a pot of cold water and cover tightly. Heat over high heat and cook 3 minutes after the steam begins to appear. The peas will be crisp and juicy. Remove the top layer of lettuce and empty the peas into a serving bowl, discarding all the lettuce. Stir in the butter and season with the coarse salt. Serve immediately.
Each serving: 59 calories; 4 grams protein; 8 grams carbohydrates; 3 grams fiber; 2 grams fat; 1 gram saturated fat; 3 mg. cholesterol; 339 mg. sodium.Copyright © 2015, Los Angeles Times