Photo: Braised Lettuce and Peas Recipe
Ingredients
- 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)
Directions
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.
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By drfugawe
Coquille, Oregon
on August 11, 2011
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I was looking for a braised lettuce recipe to work with my slightly bitter, bolted garden lettuce, and this one looked good - so, ... If anyone else gardens, we all hate to see lettuce bolt, because it pretty much ruins it for salad and such - but as a lover of the bitter greens, I had a feeling that it would work well in a braised lettuce recipe. I didn't change a thing about this recipe, except of course to use the bolted lettuce (I only used the leaves on the upper 2/3rds of the stalk - and they were a little bitter raw - but surprisingly, they cooked up in this recipe just fine, and I could hardly even tell it was bolted lettuce!
If anyone else hates throwing beautiful big bolted lettuce stalks on the compost pile, try this recipe with them, and you'll stop throwing them away!
By uknowyouresexy_...
houton, TX
on May 26, 2009
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I made this for dinner tonight and I was pleasantly surprised at how much I liked it. I used one head of Boston lettuce and one head of radicchio. I also used thick Greek yogurt instead of sour cream. I will definitely make this again and try different lettuces or maybe even spinach next. Also, mine did not come out gray as one reviewer was put off by the color of their dish. Some reviewers suggest using bacon to flavor the dish. I thought it was fine without but of course bacon makes almost any green taste better.
By clomacchio 04071952
Brooklyn, NY
on April 25, 2009
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I used 2 heads iceberg which I bought on sale and were too much to consume at once. While the onions were sauteing, I cooked the lettuce separately watching closely a few minutes until wilted. At the same time, I microwaved peas & carrots on hand, and added everything to the onion pan when done. I added 1/2 t garlic salt for the "zip." It was great! I left out the flour, but I suppose you could add cornstarch as a thickener if you like. Maybe next time I'll throw in some mushrooms with the onions. Nice light spring/summer dish!
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