Braised lettuce and peas

AT A GLANCE

  • Serves 8 people

  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 40 gm butter, coarsely chopped
  • 375 ml (1½ cup) chicken stock
  • Finely grated rind of 1 lemon
  • 2 mint sprigs
  • 2 baby cos, quartered lengthways
  • 400 gm podded peas (about 1kg unpodded)
  • 250 gm sugar snap peas, halved lengthways
01   Heat oil in a large deep-sided frying pan over medium-high heat, add onion and garlic, sauté until very tender (8-10 minutes). Add butter, cook until foaming, then add stock, lemon rind and mint, simmer until reduced by half (4-5 minutes). Add lettuce, turn occasionally until wilted (2-3 minutes), add peas and cook until just tender (4-5 minutes). Remove mint, season to taste, serve hot.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN AND EMMA KNOWLES

FEATURED IN

Aug 2010

Aug 2010

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