Fresh Peas Stewed With Lettuce Recipes

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SEVEN-LAYER SALAD



Seven-Layer Salad image

This makeover of a Midwestern classic tops layers of lettuce, peas, bell pepper and tomatoes with a creamy, tangy dressing. The salad stays fresh underneath until it's served and gets even better when held overnight.

Provided by EatingWell Test Kitchen

Categories     Healthy Salad Recipes

Time 30m

Number Of Ingredients 16

8 cups shredded romaine lettuce
1 cup frozen peas, thawed
1 medium yellow bell pepper, diced
1 cup halved grape tomatoes , or quartered cherry tomatoes
1 cup sliced celery
½ cup sliced scallions
¾ cup nonfat plain yogurt
¾ cup low-fat mayonnaise
2 teaspoons cider vinegar
1-2 teaspoons sugar
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup shredded reduced-fat Cheddar cheese
½ cup thinly sliced fresh basil
3 strips cooked bacon, crumbled

Steps:

  • Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
  • Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.

Nutrition Facts : Calories 121 calories, Carbohydrate 11.4 g, Cholesterol 13.3 mg, Fat 6.5 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 323.6 mg, Sugar 4.7 g

FRESH PEAS STEWED WITH LETTUCE



Fresh Peas Stewed With Lettuce image

Provided by Florence Fabricant

Categories     easy, quick, weekday, one pot, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
2 scallions, thinly sliced
1 1/2 cups shredded green leaf or iceberg lettuce
2 cups shelled fresh peas (about 2 pounds unshelled)
1/2 teaspoon fresh summer savory or marjoram or pinch of dried
1/8 teaspoon salt
Large pinch of sugar

Steps:

  • Heat the butter in a saucepan. Add the scallions and shredded lettuce, tossing to coat. Cook, uncovered, until wilted, about four minutes.
  • Add the peas, savory or marjoram, salt and sugar, stirring gently to combine the ingredients. Cover the pan tightly and cook until the peas are just tender, stirring once or twice, about eight minutes. Serve hot.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 81 milligrams, Sugar 5 grams, TransFat 0 grams

PEAS WITH LETTUCE



Peas with Lettuce image

CAMBRIDGE EIGHT

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

3 ounces of butter
2 pints fresh shelled peas
2 lettuce hearts, tied up with string
1 bouquet garni
1 1/2 teaspoons salt
2 teaspoons sugar
3 tablespoons water
1/4 pint (1/2 cup) double cream

Steps:

  • Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.

LETTUCE AND PEA SOUP



Lettuce and Pea Soup image

Categories     Soup/Stew     Dairy     Leafy Green     Vegetable     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 cup chopped onion
2 tablespoons vegetable oil
5 cups sliced romaine (about 1 head)
1 1/2 cups chicken broth plus, if desired, additional to thin soup
1 cup cooked fresh or thawed frozen peas
1/2 teaspoon sugar
3/4 teaspoon chopped fresh marjoram leaves or 1/4 teaspoon dried, crumbled
a pinch freshly grated nutmeg
1/4 cup sour cream

Steps:

  • In a saucepan cook onion in oil over moderate heat, stirring, until softened, about 10 minutes. Stir in romaine and cook, stirring, until wilted. Stir in 1 1/2 cups broth, peas, sugar, marjoram, nutmeg, and salt and pepper to taste and simmer soup 10 minutes.
  • In a blender purée soup in batches until smooth, adding additional broth to thin to desired consistency. If serving soup hot, return it to pan whisk in sour cream. Heat soup, stirring, until just heated through, but do not let it boil. If serving soup cold, transfer it to a bowl and whisk in sour cream. Set bowl in a larger bowl of ice and cold water and chill soup, stirring occasionally, 15 minutes, or until cool.

BRAISED LETTUCE WITH PEAS



Braised lettuce with peas image

Do try this - it's melting and nutty flavoured, with sweet peas and just a hint of cream

Provided by Good Food team

Categories     Dinner, Vegetable

Time 30m

Number Of Ingredients 6

small knob butter
1 small onion , finely chopped
4 Little Gem lettuces
200ml fresh chicken stock
4 tbsp single cream or crème fraîche
500g bag frozen petits pois

Steps:

  • Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
  • Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
  • With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

SWEET PEAS WITH SHALLOTS AND GEM LETTUCE



Sweet Peas with Shallots and Gem Lettuce image

Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
3 1/2 cups fresh or frozen peas
2 tablespoons unsalted butter
2 heads Little Gem lettuce, trimmed and cut crosswise into 1-inch ribbons
Kosher salt and freshly ground pepper

Steps:

  • Heat oil in a large skillet over medium. Add shallots and cook, stirring occasionally, until caramelized and tender, about 6 minutes. Add peas and 1 tablespoon water. Cook, stirring, until peas are tender and bright green, 4 to 6 minutes. Add butter and lettuce; cook, stirring, until lettuce is just wilted, about 1 minute. Season with salt and pepper; serve immediately.

SAUTEED GREEN PEAS AND LETTUCE



Sauteed Green Peas and Lettuce image

Make and share this Sauteed Green Peas and Lettuce recipe from Food.com.

Provided by Wendys Kitchen

Categories     Australian

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

40 g butter
2 garlic cloves, crushed
1 medium brown onion, thinly sliced
1/2 cup chicken stock
500 g frozen peas
1/4 small iceberg lettuce, finely shredded

Steps:

  • Melt butter in a saucepan over high heat. Add garlic and onion. Cook, stirring, for 5 minutes or until onion has softened. Add stock. Bring to the boil. Reduce heat to medium. Add peas. Cook for 4 to 5 minutes or until heated through. Stir in lettuce. Serve.
  • Variation: Add 1 tablespoon shredded fresh mint leaves with lettuce.

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

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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Top Asked Questions

How to cook peas and lettuce in a pan?
Heat 2 tbsp. butter in a 12″ skillet over medium heat; add garlic, season with salt, and cook, stirring often, until soft but not browned, about 3 minutes. Add peas and cook until bright green and tender, about 4 minutes. Stir in remaining butter, along with lettuce and 1 tbsp. water, season with salt and pepper, and remove from heat.
How to make a salad with fresh peas?
Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad. Heat oil in a large skillet over medium. Add shallots and cook, stirring occasionally, until caramelized and tender, about 6 minutes. Add peas and 1 tablespoon water.
How long do you cook peas in water?
Add peas and 1 tablespoon water. Cook, stirring, until peas are tender and bright green, 4 to 6 minutes. Add butter and lettuce; cook, stirring, until lettuce is just wilted, about 1 minute.
How do you make soup with peas?
Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes. Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).

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