Braised Spring Peas with Lettuce and Lemon
Butter-braised peas with spring onions and little gem lettuce in light chicken or vegetable stock, finished with fresh lemon juice and extra virgin olive oil. A vibrant vegetable side that pairs beautifully with fish. Ready in under 20 minutes.
Ingredients
- butter, knob
- olive oil, good lug
- 1 heaped teaspoon flour
- 1 ¼ cups chicken or vegetable stock
- 6 green onions, trimmed outer leaves discarded and finely sliced
- 1 lb fresh or frozen peasfrozen peas1:1standard
already listed as option
- 2 little gem lettuces, sliced
- sea salt, pinch
- freshly ground black pepper, pinch
- 1 lemon, juice
- extra virgin olive oil, splash
Instructions
- 1
Heat butter and olive oil in a pan over low heat
- 2
Add flour and stir
- 3
Slowly pour in stock while stirring
- 4
Increase heat and add green onions, peas, and lettuce with salt and pepper
- 5
Cover and simmer until tender
- 6
Taste and adjust seasoning
- 7
Squeeze in lemon juice
- 8
Serve drizzled with extra virgin olive oil
Tips
Use fresh peas in season for best flavor; frozen peas work well year-round
Do not skip the initial slow heating of butter and oil to prevent browning the flour too quickly
Keep stock addition gradual to avoid lumps in the roux
Good to Know
Refrigerate in airtight container up to 2 days. Reheat gently on stovetop with splash of stock.
Prepare spring onions and lettuce up to 4 hours ahead. Cook completely and store refrigerated.
Serve immediately as a vegetable side with grilled or baked fish, or alongside poultry.
Common Mistakes
Do not skip the roux step to avoid thin, unseasoned braising liquid
Do not omit the lid to avoid peas drying out before reaching tender texture