Quick Braised Lettuce Peas Recipes

BRAISED LETTUCE WITH PEAS

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

QUICK BRAISED LETTUCE & PEAS

Steps:

• Cook the pearl onions for 5 mins and the peas for 2 mins in separate pans of boiling water until the onions are soft and the peas are just cooked.
• Heat the olive oil in a frying pan, brown the onions, then add the peas and shredded Baby Gem lettuce. Cook just to heat through lettuce, then season and serve.

BRAISED LEEKS, PEAS, AND LETTUCE

Steps:

• Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
• Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

BRAISED LETTUCE AND PEAS

Steps:

• Heat oil in a medium frying pan over medium-high heat. When it shimmers, add shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 2 minutes. Sprinkle flour over the top and cook until raw taste is gone, about 30 seconds. Add stock and bring to a boil. Stir in lettuce and peas, reduce heat to medium-low, cover, and simmer until lettuce and peas are tender, about 5 minutes. Stir in yogurt or sour cream, if using. Taste, adjust seasoning as desired, and serve.

QUICK-BRAISED PEAS, LETTUCE & SCALLIONS

Steps:

• Melt the butter in a 12-inch skillet over medium-low heat. Add the scallions and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don't let them brown). Increase the heat to medium, add the peas and lettuce and continue to cook, tossing with tongs, until the lettuce begins to wilt, 2 minutes more. Add the broth and a pinch of salt and pepper. Stir well and bring to a simmer. Reduce the heat to medium low, cover, and simmer until the peas are just tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Remove the lid and add the mint and crème fraîche. Stir well and simmer 2 minutes more to meld the flavors. Season to taste with salt and pepper and serve.

BRAISED PEAS WITH SCALLIONS AND LETTUCE

Steps:

• Melt the butter in a medium skillet over medium heat. Add about 1 tablespoon olive oil and the sliced scallions. Cook for a few minutes, or until the scallions are softened. Meanwhile, slice the lettuce leaves, saving a few tender inner leaves to add at the end. Turn the heat up and add the peas, sliced lettuce, and a pinch of salt and pepper. Cook for 1 minute, then sprinkle in the flour and stir until everything is lightly coated. Slowly pour in the stock, then cover and turn the heat up to high. Cook for 4 minutes or until the peas are tender.
• Taste and add another pinch of salt or pepper if needed. Pick the mint leaves, finely chop, and sprinkle into the pan. Add the lemon juice. Slice the reserved lettuce leaves, then scatter those on top and serve immediately with a tiny drizzle of extra virgin olive oil. Makes 8 servings.