2 lbs. peas
1/2 cup butter
1 cup vegetable broth
1 medium head romaine lettuce, chopped
1/2 cup olive oil
6 green onions, chopped
3 carrots, chopped
1/4 cup dill weed, chopped
salt & pepper
1/2 lb. potatoes, diced
In a medium saucepan, boil together the butter, broth and peas
for 5 minutes. Add the lettuce and stir it through so it
wilts. Set aside.
In a medium
saucepan, heat the olive oil and stir-fry the green onions,
carrots and dill. Pour this mixture into the pea -lettuce
pot. Add the diced potatoes and season it with salt & pepper.
Bring to a boil and cook until the potatoes are done and the
juice is thick.