Shelled Peas and Collard Stem Ragout - Dr. Ann Wellness

Ingredients

• 2 cups fresh or frozen shelled peas, such as crowders, black-eye, lady, or lima
• Stems from 2 lbs. of kale or collards, cut into 1 inch lengths (save the leaves of the greens for another use)
• 2 tbsp. extra virgin olive oil or organic grass fed butter
• 3 garlic cloves, minced
• 1 tbsp. fresh chopped thyme, rosemary, or oregano
• 3-4 young spring onions, white and green parts chopped
• 1 cup water or chicken broth
• Salt and pepper to taste
• Fresh parsley or basil to garnish
• Juice of 1 lemon
• Grated Parmesan cheese, for garnish
• Serve with your healthy starch of choice (brown rice, grits, barley, quinoa …), optional