Classic preparation of cooked lettuce, peas, and herbs
(Adapted from The Dinner Plan, by Kathy Brennan and Caroline Campion)
½ cup low-sodium chicken broth
1 large shallot, thinly sliced
salt and pepper
2 cups fresh shelled or frozen peas
leaves from 1 large sprig mint or tarragon (optional)
1 large head of butter lettuce, leaves separated and washed
2 tablespoons unsalted butter
In a large skillet or sauté pan with a lid, combine the broth, shallot, a large pinch of salt, and a pinch of pepper. Cover and bring to a boil over high heat. Reduce the heat to medium, add the peas and tarragon or mint (if using), then top with the lettuce. Cover and simmer, stirring a couple of times, until the peas and lettuce are tender, 5 to 7 minutes. If the mixture looks dry, add a little more broth. Stir in the butter and check the seasoning.
First Thursday Recipes 