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

Instructions

1. 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.