2 tablespoons unsalted butter2 spring onions or 3 scallions thinly sliced, or one quarter of an onion, finely choppedAbout 20 large leaves of lettuce, washed well and sliced into 1-inch ribbons (stalks OK)
About one-half cup vegetable or chicken stock (low-sodium if packaged), or water
One-half teaspoon coarse kosher saltOne-half teaspoon sugar1 generous cup fresh shelled peas (or frozen, but fresh is preferred when they’re available)
1 tablespoon heavy cream or creme fraiche (optional)
1. Melt butter in a large saute pan over medium heat and add onions. Cook until soft but not colored, about 4 to 5 minutes. Reduce heat to medium-low.
2. Add ribboned lettuce to pan with stock, salt and sugar and toss to combine.
3. Add peas, cover pan and cook, just until lettuce and peas are tender, about 5 minutes, but might take longer for more sturdy varieties of lettuce.
4. If using cream, stir in at end. Taste and add seasoning as desired. Serve immediately.
Melissa Pasanen, Burlington Free Press
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This recipe was most recently featured in
Boston Organics Newsletter No. 26 of 2012.