Braised Peas with Cos Lettuce and Mint
Serves: 4 – 6
This classic French dish is from Karen Martini and swaps out iceberg lettuce for cos.
It makes the lettuce a bit more a feature and the result is just awesome.
It is rich and warm and a wonderful accompaniment: roast chicken or lamb or some chargrilled steaks we served with a herb butter and a onion rings.
It just shows how well peas and lettuce and work.
If you can make the effort, make the effort. It will dial up any meal into a memorable one.
80gm unsalted butter
1 large garlic clove< sliced
2 ½ cups frozen peas
2 baby cos lettuces, trimmed and cut into 1cm pieces
5 sprigs mint, leaves torn
1 tbsp sea salt (or to taste)
2 tbsp castor sugar
- Melt half the butter in a very large frying pan over and medium heat and cook the garlic for 2 minutes. Add the peas, lettuce and ¼ cup hot water, simmer and stir for 5 minutes.
- Add the mint, salt, sugar and remaining butter and simmer until the vegetables are tender and the sauce is glossy and syrupy.