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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 |
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