1 iceberg lettuce – or other lettuce – roughly chopped 2 spring onions 1 small glass vegetable stock 1 tbs soy sauce or tamari 1 dsp sweet white miso 1/2 cup peas – I used …
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Stir the peas and cook them for 3 minutes until almost thawed. Then add the white parts of the spring onions. Stir well and cook for 4 minutes. Then add the shredded lettuce and the remaining butter to the pan. Stir well again. Add 4 tablespoons of water.
Season with a dash of pepper and salt to taste. Stir the peas and cook them for 3 minutes until almost thawed. Then add the white parts of the spring onions. Stir well and cook for 4 minutes. Then add the shredded lettuce and the remaining butter to the pan. Stir well again. Add 4 tablespoons of water.
Classic French peas or petits pois à la Française: braised lettuce, peas and spring onions... Add the olive oil and a teaspoon of the butter to a large non-stick pan. Place it over medium heat until melted, then add the chopped onion and garlic. Stir and cook for 3 minutes until the onion is a little soft. In the meantime clean the spring onions.
It is a savory vegetable side dish of braised butter lettuce, green peas and spring onions… What? Braised butter lettuce? How in the world did you come up with that? Well I didn’t invent that. It is actually my sweet husband who introduced me to these classic braised French peas with butter lettuce and spring onions a couple of years ago.