Butter Braised Peas Lettuce Mint Recipes

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BRAISED SPRING PEAS WITH LETTUCE AND MINT: A BEAUTIFUL SIDE



Braised Spring Peas with Lettuce and Mint: A Beautiful Side image

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

Olive oil and 1 tablespoon of butter
4 green onions trimmed, sliced
1 pkg butter lettuce, sliced
16-oz pkg. frozen peas, or 2 cups fresh
Sea salt and freshly ground black pepper to taste
1 teaspoon all-purpose flour
1 cup vegetable stock (or chicken stock)
3-4 sprigs fresh mint leaves
1 or 2 tablespoons of fresh lemon juice

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



Butter-braised peas, lettuce & mint image

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

150ml vegetable stock
25g salted butter
140g fresh peas podded (about 75og/1lb 10 oz podded weight)
1 tbsp capers , rinsed
1 medium Baby Gem lettuce , outer leaves removed and halved lengthways
½ iceberg lettuce , thinly shredded
10 large mint leaves, finely shredded
small handful pea shoots
slices of bread or toast , to serve

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



Butter Mint Peas image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 6

6 tablespoons butter, cut into pats
1 small shallot, minced
Kosher salt and freshly ground black pepper
Two 16-ounce packages frozen petite peas, thawed
2 tablespoons chopped fresh mint
3 tablespoons heavy cream

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



Braised Lettuce and Peas image

Provided by Aida Mollenkamp

Categories     side-dish

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 7

1 tablespoons olive or vegetable oil
3 medium shallots, halved and thinly sliced
1 tablespoons all-purpose flour
1 cup low-sodium chicken broth
2 medium heads butter lettuce, washed, core removed, leaves halved and thinly sliced crosswise (Boston or bibb)
2 cups frozen baby peas
3 tablespoons greek yogurt or sour cream (optional)

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



Braised Peas With Spring Onions and Lettuce image

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

1 tablespoon butter
1 1/2 tablespoons flour
1/2 pint chicken stock or 1/2 pint vegetable stock
6 spring onions, trimmed, outer leaves discarded, and finely chopped
14 ounces fresh peas
1 head romaine lettuce, green part only, sliced into strips
sea salt & fresh ground pepper
1 lemon, juice of
1 tablespoon olive oil

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



Braised Leeks, Peas, and Lettuce image

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

4 Tbsp. unsalted butter
3 leeks, white and pale green parts only, thinly sliced, well rinsed
1 tsp. kosher salt, plus more
1 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
1/4 cup dry white wine
2 heads of Little Gem lettuce or romaine hearts, thinly sliced
1 lb. frozen peas, thawed
2 Tbsp. finely chopped chives
2 Tbsp. finely chopped mint
1 tsp. finely grated lemon zest
1/4 cup roasted, salted pistachios, coarsely chopped

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



Spring Peas with Lettuce and Mint image

Categories     Leafy Green     Mint     Pea     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 4

1/2 cup canned low-salt chicken broth
1 10-ounce package frozen peas
1 cup thinly sliced romaine lettuce
3 tablespoons chopped fresh 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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