Pittsburgh, PA
Saturday
November 1, 2014
    News           Sports           Lifestyle           Classifieds           About Us
Lifestyle
 
The Dining Guide
Celebrations
Weddings
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Food
Spring Peas And Lettuce

Don't use super-fresh garden peas here; they don't take to the long cooking time. Buy fresh peas from the supermarket or use frozen, which is what we did, with excellent results. The dish will seem soupy, but the juices are wonderful soaking into potatoes, grits or rice.

  • 1 cup water

  • 2 tablespoons salted butter
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 2 cups shelled fresh peas or a 10 oz package frozen tiny tender peas
  • 8 fresh pearl onions, trimmed and peeled
  • 6 large leaves romaine or curly leaf lettuce, cut in 1/2-inch-wide strips
  • Freshly ground black pepper

In a heavy medium saucepan, heat water and butter over medium heat until butter melts. Add sugar, salt, peas and onions. Turn heat to very low, cover and simmer 20 minutes. Stir in lettuce. Cover and cook 10 minutes more. Season with pepper and serve immediately. Serves 4

"Butter Beans to Blackberries" by Ronni Lundy

Thursday, March 27, 2003

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections