Veggie Side Recipe: Quick-Braised Peas, Lettuce, and Scallions

December 20, 2011 | post a comment

Meat, fish and tofu are all delicious in their own right, but they are even better when accompanied by a complementary side of veggies. This recipe is a great side to eat with your protein, and it’s very versatile as well. For the vegetarians out there this can be a delicious part of your regular dinner, and for the carnivores among us, you can add in a little chicken broth and serve this along with lamb or salmon for an ever more delicious experience.

If you’d like to give this one a try, here’s what you’re going to need:

  • 1 medium head Living Butter Lettuce, leaves separated, washed, and dried
  • 2 Tbs. unsalted butter
  • 10 scallions (white and light green parts), halved lengthwise
  • 2 cups fresh shelled peas (from about 2 lb. unshelled) or frozen peas
  • 1/2 cup lower-salt chicken broth or water
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh mint (We hear good things about North Shore’s living mint.)
  • 1 Tbs. crème fraîche
For the full cooking instructions, just head over to the recipe page on FineCooking.com at: http://bit.ly/s88CJP.
And if you’ve got your own butter lettuce or upland cress recipes, send them to us! We’ll send you back a neat mug!
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Labels: Butter Lettuce, Butter Lettuce Recipes, Fresh Eating Tips, Fresh Home Recipes, Vegetarian Recipes

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