BRAISED SPRING PEAS WITH LETTUCE AND MINT: A BEAUTIFUL SIDE
This Braised Spring Peas with Lettuce and Mint is the essence of the season. Its fresh flavors complement just about any other dish you serve with it. Beautiful and vibrant.
Provided by Stephanie Wilson
Categories Side
Time 20m
Number Of Ingredients 9
Steps:
- Melt the olive oil and butter in a medium saucepan or skillet over medium heat. Add the sliced green onions and cook for a couple of minutes. Slice the butter lettuce, but don't shred. (You can even use bagged lettuce.)
- Layer half of the lettuce into the saucepan over the onions. Sprinkle the peas on top. Then add the remaining lettuce. Season with a pinch of salt and pepper.
- Cook for a minute or two, and then sprinkle the flour over the vegetables. Stir until the vegetables are coated. Slowly pour in the stock, cover, and increase the heat to achieve a simmer. Cook for 4 or 5 minutes, or until the peas are tender.
- Taste and season with salt and pepper as needed. Add finely chopped mint leaves if desired and stir. Pour off the cooking liquid, add the lemon juice, and serve.
Nutrition Facts : Calories 140 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 329 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BUTTER-BRAISED PEAS, LETTUCE & MINT
Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish
Provided by Glynn Purnell
Categories Side dish
Time 10m
Yield Serves 4 as a side dish
Number Of Ingredients 9
Steps:
- In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.
Nutrition Facts : Calories 88 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.44 milligram of sodium
BUTTER MINT PEAS
Steps:
- Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.
BRAISED LETTUCE AND PEAS
Provided by Aida Mollenkamp
Categories side-dish
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 7
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.
BRAISED PEAS WITH SPRING ONIONS AND LETTUCE
Takes only a few minutes to make, tastes like from a five star French kitchen. Don't be put off by the lettuce bit. It is unbelieavably good. You will want this at least once a month if you try it. From Jamie Oliver.
Provided by TJW2725
Categories Greens
Time 7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slowly heat the butter(he says a nob of butter not a TB) and a good glug of olive oil in a pan.
- Add the flour and stir around.
- Slowly add the stock.
- Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper.
- Put the lid on and simmer for five minutes or until tender.
- Salt and pepper to taste, squeeze in a bit of lemon juice, and drizzle with oil. Serve!
BRAISED LEEKS, PEAS, AND LETTUCE
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.
Provided by Tara O'Brady
Categories Braise Leek Wine Lettuce Pea Chive Mint Lemon Pistachio Easter Breakfast Brunch Entertaining Spring Lunch
Yield 4 side servings
Number Of Ingredients 12
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.
SPRING PEAS WITH LETTUCE AND MINT
Steps:
- Bring broth to boil in medium saucepan. Add peas and simmer until heated through, about 4 minutes. Stir in lettuce and mint. Season to taste with salt.
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