Recipe courtesy of Aida Mollenkamp

Braised Lettuce and Peas

Name: Braised Lettuce and Peas
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 to 3 servings
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)

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 2 to 3 servings

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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

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Watch how to make this recipe.

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.