Braised Lettuce with Peas
This classic recipe for Braised Lettuce with Peas is a lovely early springtime side dish. Fresh peas and tender lettuce are cooked gently for a delicate, savory flavor.
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 may know, we’ve had one miserable winter around here. Snow. Ice. More snow. And so cold. Bone-chilling cold – well, at least 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…..
I brought two packages of those little green gems home, knowing exactly what I wanted to do with them. I’ve seen many recipes over the years for braising peas and lettuce and always thought they looked so inviting. I used a bit of one recipe, a bit of another, and some of my own to create this dish for dinner that night. It was delicious and helped me remember that spring really is just around the corner.
Recipe Snapshot
Cuisine: French
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 4
Primary Ingredient(s): English peas, green onions, Boston (or Bibb) lettuce, chicken stock
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a simple recipe with a refined, classic flavor.
- The fresh ingredients make it a welcome side for spring meals.
- It has a mild, buttery taste that pairs well with many proteins and other vegetable dishes.
WHAT PEOPLE ARE SAYING …
“I absolutely love peas and lettuce. It’s an odd combination to some, but it is so delicious!”
— DessertForTwo
Ingredient Notes
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- Fresh English Peas – If they’re available, use fresh English peas for the best flavor and texture. Frozen peas will work as a substitute, but you’ll need to reduce the cooking time slightly.
- Lettuce – Tender varieties like Boston lettuce or Bibb lettuce work best for this. They have tender, soft leaves that wilt easily and absorb the buttery broth. You’ll want to avoid crisp lettuce like romaine or iceberg.
- Green Onions – Green onions (scallions) have a nice, mild flavor that complements the peas without overpowering the recipe.
- Chicken Stock – I use a little chicken broth for the braising liquid. It adds some depth to the flavor and mixes with the butter for a nice silky texture to coat the peas and lettuce.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Braised Lettuce with Peas
- Start by prepping the lettuce. Remove the stem and any tough core, then slice the leaves into large shreds. Set it aside for now.
- In a small saucepan, melt the butter over medium-high heat. Let it get nice and bubbly, but don’t let it brown.
- Add the green onions and cook just until they soften. They should be just tender, with no brown color at all.
- Stir in the peas and lettuce, making sure everything gets coated with the butter.
- Pour in the chicken stock, then season with salt and pepper to taste. Give it a quick stir to combine.
- Cover the pan and let it cook for about 10 minutes. If you’re using frozen peas, 5 minutes should do the trick.
Recipe Success Tips
- Fresh Peas Make a Difference – If I can get fresh peas, I always use them. They have a natural sweetness and a tender bite that frozen peas just don’t match. But if I have to use frozen, I make sure to cut the cooking time in half so that they don’t go mushy.
- Pick the Right Lettuce – I find that crunchy lettuce, like romaine, just doesn’t work for this. Soft, buttery lettuces like Boston or Bibb–or even leaf lettuces–wilt right into the buttery broth without losing their texture.
- Serve It Right Away – This is one of those dishes that’s best straight from the stove to the plate. The peas stay plump, the lettuce is tender, and the broth is warm and flavorful. It can be held for a short time, but I don’t like for it to sit too long.
Storage and Reheating
This dish is best enjoyed fresh, but if you do have leftovers, here’s how to store and reheat them properly:
- Let the peas and lettuce cool completely, then transfer them to an airtight container. Store in the refrigerator for no more than 2 days. The lettuce will soften further, but the flavors will still be good.
- To reheat, warm gently in a saucepan over low heat, stirring occasionally. Add a splash of chicken stock and/or a little butter to refresh the texture.
- This recipe is not suitable for freezing.
Questions About Braised Lettuce with Peas
Yes, I do! Try adding fresh herbs like mint or parsley, along with a squeeze of lemon juice for brightness.
Some variations do indeed include cream or crème fraîche for richness. However, I feel that it’s optional, and this lighter recipe is just as delicious without it.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Braised Lettuce with Peas
Ingredients
- 1 small head bibb or boston lettuce shredded
- 3 tablespoons butter
- 2 green onions sliced
- 12 ounces fresh English peas shelled (or a 10 oz. package of frozen peas)
- ½ cup chicken stock
- salt
- pepper
Instructions
- Prep the lettuce by removing any stem and hard core and cutting the leaves into large shreds.1 small head bibb or boston lettuce
- Melt the butter in a small saucepan over medium high heat.3 tablespoons butter
- Add the green onions and cook until softened but not browned.2 green onions
- Add the peas and lettuce. Stir well.12 ounces fresh English peas
- Add the chicken stock and salt and pepper to taste.½ cup chicken stock, salt, pepper
- Cover and cook for 10 minutes (5 minutes if using frozen peas).
Notes
- Let it cool completely, then transfer to an airtight container and keep in the refrigerator for no more than 2 days.
- To reheat, warm gently in a saucepan over low heat with a splash of chicken stock and/or a little butter to refresh the texture.
- Not suitable for freezing.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on February 9, 2011. It has been updated with additional information.
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…
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! :-)
I love braised lettuce, too, Janet. Actually, any braised green leafy veggie.
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 .
Oh, that sounds wonderful! We Southerners love to put a vinegary pepper sauce on our greens, you know.
I absolutely love peas and lettuce. It’s an odd combination to some, but it is so delicious!
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.
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.
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!
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. ;)
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!