15 min
serves 3-4
This is a traditional French way to cook tender little shell peas with the earliest lettuces of spring.
  • 1 pound shelled new peas (English peas)
  • 1 small lettuce
  • 4 small green onions
  • 2 tablespoons unsalted butter
  • ½ teaspoon sugar

Cut the lettuce into ribbons. Chop only the white parts of the green onions, reserving the greens for another use.

Put the lettuce into a saucepan with the butter and sugar. Add only a tablespoonful of water, then the white parts of the onion, then the peas. Cover and cook over gentle heat, shaking the pan now and then.

When the peas are done (about 30 min), put the peas and lettuce into a bowl, leaving the liquid in the pan. Reduce this over high heat, boiling it until it’s thickened and almost syrupy. Pour this over the peas, and serve at once.

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