Peas and Watercress with Mint
Adapted from Chef Mike Lata of Fig, Charleston

1 pound frozen peas (4 cups)
1 1/2 tablespoons extra-virgin olive oil
3 cups spring onions (bulbing), sliced 1/4 inch thick
Kosher salt
3 tablespoons unsalted butter
3 cups lightly packed small watercress sprigs
1/3 cup fresh mint leaves
Freshly ground black pepper

In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.

In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes.

Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.

Per Serving (about 3/4 cup): 84 Calories; 4g Fat (43.9% calories from fat); 2g Saturated Fat; 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat.