Sugar Snap Peas with Wilted Mesclun Greens

- 2 tablespoons butter
- 2 tablespoons pine nuts
- 1 shallot, finely chopped
- 1 pound sugar snap peas
- 1⁄2 cup dry white wine
- Salt and pepper
- 2 cups loosely packed mesclun greens or spring mix
- 2 green onions, finely chopped
- 2 tablespoons shredded basil
Instructions:
I created this recipe to serve at a spring dinner party. Sugar snap peas are plentiful here in the spring.
- Melt the butter over medium- high heat in a large saucepan. Add the pine nuts and shallot. Cook, stirring frequently, until browned, about 2 minutes. Add the peas and wine. Season with salt and pepper. Heat until just simmering. Cook, covered, for 5 minutes, stirring occasionally.
- Stir in the greens and simmer, uncovered, until the greens just wilt. Stir in the green onions and basil. Remove from the heat and serve immediately.