Spring Peas and Baby Lettuces

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Seasons: 

Courtesy Chef Tabatha Stephens, Dai Due

When peas are in season, I eat them almost every day. This simple springtime dish is lovely with roasted chicken. Or add a few leaves of sliced mint to serve with lamb. This delicate side dish is also superb followed with local strawberries and cream.

Super easy

Spring Peas and Baby Lettuces

Ingredients

For 4 Person(s)

Cream

  • 1 tablespoons butter
  • 1 tablespoons extra-virgin olive oil
  • 3 spring bulb onions, whites and greens, sliced
  • salt and pepper to taste
  • 6 cups peas (shelled English peas or a mix of snap, snow and English)
  • 1 cups homemade chicken stock
  • 2 heads tender spring lettuces (butter lettuce or a tender red leaf works well)

Spring Peas and Baby Lettuces Directions

  1. Melt the butter with the olive oil over low heat.
  2. Add the onions and a pinch of salt and cook, stirring, until soft.
  3. Add the peas and the chicken stock, season with salt and pepper, stir and cover. Cook for 5 minutes, or until tender-crisp.
  4. While the peas are cooking, chiffonade (slice into thin strips) the lettuces. Gently stir the lettuces into the peas, correct the seasoning to taste and enjoy.

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