Name: Napa Cabbage with Peas and Prosciutto
Yield: Serves 2
Ingredients: 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; 1/2 teaspoon fresh lemon juice, or to taste; 2 tablespoons freshly grated Parmesan cheese

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

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

1/2 teaspoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

Preparation

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.