Best 6 Braised Peas With Spring Onions And Lettuce Recipes

BRAISED LETTUCE WITH PEAS

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.

BRAISED LEEKS, PEAS, AND LETTUCE

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.

BRAISED PEAS WITH SPRING ONIONS AND LETTUCE

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 SPRING PEAS WITH LETTUCE AND MINT: A BEAUTIFUL SIDE

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.

BRAISED LETTUCE AND PEAS

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.

NEARLY SPRING PEAS

Steps:

• Fry the spring onions in butter or roasting fat in a big, wide pan. Stir in the peas with a splash of water and cook, stirring, over a high heat until hot.
• Roughly shred the lettuces and stir into the peas with some seasoning and serve immediately.