There are few greater springtime treats than fresh peas. A few times in my life, I’ve been invited into a field of peas to pick my fill. What an amazing experience, to come home with large baskets full to the brim with fresh peas.
In this basic recipe, the peas literally cook in the natural moisture of the lettuce and the little bit of butter that is added. I like to serve these with something simple like a roast chicken or grilled meat that allows the peas to be the stars of the plate.
Ingredients
- 1 large head butter lettuce
- 2 bunches green or spring onions
- 1 tablespoon butter
- 1 to 2 tablespoons chicken broth
- 3 pounds English peas, shelled
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
Preparation
Coarsely chop the lettuce and finely chop the whites of the onions and half of their green tops.
In a large sauté pan or casserole set over medium-high heat, melt the butter. When it foams, add the lettuce and onion and toss. Add 1 tablespoon of the chicken broth, reduce the heat to low and cover.
When the lettuce is well wilted, about 5 minutes, add the peas, stir and cover. When the peas are tender—3 to 5 minutes if young, slightly longer if more mature—taste for seasonings and add salt and pepper, as desired.
Serve hot.
About this recipe
Recipe adapted from La Vie Rustic: Cooking & Living in the French Style by Georgeanne Brennan (Weldon Owen, 2017), available at local booksellers and at Amazon.com/Vie-Rustic-Cooking-Living-French/dp/1681881438.
