Peas with Lettuce

by Lana Stuart on February 9, 2011 · 12 comments

Peas with Lettuce

Last Saturday BeeBop and I were roaming around one of our favorite shopping places, Sam’s Club, and way back in the back past all the other fruits and veggies I spotted something out of the corner of my eye. Could it be? Really? Fresh English peas? In the middle of winter?

As y’all already know, we’ve had one more miserable winter around here. Snow. Ice. More snow. And so cold. Bone chilling cold – well, for this south Georgia girl it’s bone chilling. So, those packages of bright, green, fresh peas looked like nothing short of a breath of Spring to me! Did I care that they were not even in season? I did not. Did I care that they were shipped here from Guatemala? Nope. All I cared about in that moment was that those peas made me think of Spring. And warmth. And longer days with lots of sunshine. Ahhhh…..

Peas with Lettuce

I brought two packages of those little green gems home knowing exactly what I wanted to do with them. I’ve seen lots of recipes for peas with lettuce and always thought it looked so inviting. I used a bit of one recipe and a bit of another and some of my own to create this dish for dinner last night. It was delicious and helped me remember that Spring really is just around the corner.

3 tblsp. butter
2-3 green onions, sliced
12 oz. fresh, shelled English peas (or a 10 oz. package of frozen peas)
1 small head bibb or boston lettuce, shredded
½ cup chicken stock
salt
pepper

Peas with Lettuce

Melt the butter in a small saucepan over medium high heat. Add the green onions and cook until softened but not browned.

Peas with Lettuce

Remove any stem and hard core from the lettuce and cut it into large shreds. I used a small Boston lettuce for this, but any small, tender lettuce (such as Butter lettuce) works fine.

Peas with Lettuce

Add the peas and lettuce. Stir well. Add the chicken stock and salt and pepper to taste. Cover and cook for 10 minutes (5 minutes if using frozen peas).

Enjoy!

Peas with Lettuce
 
Prep time
Cook time
Total time
 
Tender fresh English peas cook with green onions and soft lettuce leaves.
Ingredients
  • 3 tblsp. butter
  • 2-3 green onions, sliced
  • 12 oz. fresh, shelled English peas (or a 10 oz. package of frozen peas)
  • 1 small head bibb or boston lettuce, shredded
  • ½ cup chicken stock
  • salt
  • pepper
Instructions
  1. Melt the butter in a small saucepan over medium high heat.
  2. Add the green onions and cook until softened but not browned.
  3. Add the peas and lettuce. Stir well.
  4. Add the chicken stock and salt and pepper to taste.
  5. Cover and cook for 10 minutes (5 minutes if using frozen peas).
Notes
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{ 11 comments… read them below or add one }

1 Shelby February 9, 2011 at 8:28 pm

This sounds delicious – and I sure need hope for spring considering we have so much snow! I do notice the days getting longer….which does make me happier. Now if only the snow would stop falling. ;)

Reply

2 Lana February 9, 2011 at 9:57 pm

I know you have so much more cold and snow where you are than we do here in the South, but my goodness I am so ready for Spring to get here!

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3 Barbara @ Modern Comfort Food February 10, 2011 at 5:20 am

A breath of spring indeed, Lana! I so wish I’d had this wonderful looking recipe last week when I returned from an out of town trip to find loads of seriously over-ripe sugar snap peas in my home garden. I cooked them in their pods anyway, but they really would have been SO much better shelled and made this way. Wishing you warmth!

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4 sally February 10, 2011 at 9:31 am

Why is Nigella Lawson’s name not mentioned anywhere when this is her exact recipe? I love these peas.. make them all the time.. and I always give her credit.

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5 Lana February 10, 2011 at 9:39 am

Sally – Thank you for your kind comment. Here is a link to Nigella Lawson’s recipe for Petit Pois: http://www.foodnetwork.com/recipes/nigella-lawson/petits-pois-a-la-francaise-recipe/index.html It is, indeed, very similar but there are differences. She adds some garlic-infused olive oil (I didn’t) and she uses frozen peas giving no alternative directions for using fresh. I would venture to say that the recipe does not strictly belong to anyone since it is a classic of both British and French cookery and has been a kitchen standard for decades.

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6 DessertForTwo February 10, 2011 at 8:56 pm

I absolutely love peas and lettuce. It’s an odd combination to some, but it is so delicious!

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7 Janet Anderson February 11, 2011 at 6:07 pm

Ooooooh, I made this dish eons ago when I was in cooking school and it was yummy. Funnily enough a friend and I were just raphosdizing the other day about how good braised lettuce is…

I am inspired! :-)

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8 Lana February 12, 2011 at 10:26 am

I love braised lettuce, too, Janet. Actually, any braised green leafy veggie.

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9 Janet Anderson February 12, 2011 at 12:15 pm

A friend of mine does a wicked braised kale that has lemon juice or high-end vinegar a large part of the flavour…it is acidic but amazing! I love to put a sturdy kale in soups and in chili-type dishes. In fact I no longer make chili – I make mexican vegetable stew .

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10 Lana February 12, 2011 at 4:52 pm

Oh, that sounds wonderful! We Southerners love to put a vinegary pepper sauce on our greens, you know.

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11 Drick February 11, 2011 at 8:29 pm

really now, fresh from Guatemala, at Sam’s Club, so glad to see it wasn’t from China… don’t think that family could do business if it were not for foreign goods…sorry, Lana, don’t like those folks one bit…
but I do like this recipe, reminds me of one with fresh peas, cherry tomatoes, cream and wilted lettuce…. such a great treat, especially this time of year…

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