This elegant yet homey dish is a gentle riff on the French classic petits pois à la française — sweet green peas slowly braised with scallions and delicate butter lettuce. Though lettuce may seem unusual in a warm dish, its subtle sweetness and silken texture melt beautifully into the peas, creating a light, buttery sauce. The key is restraint — cook the peas just until tender and add the lettuce at the very end so it barely wilts. This is a dish meant to be eaten immediately, warm from the pot, when its fresh garden flavors are at their best.
INGREDIENTS:
2 cups shelled peas (about 2 pounds in the pod)
1/2 head butter lettuce, leaves separated and cleaned
6 scallions, green parts only, sliced thinly on the diagonal
2 tablespoons butter
1/2 teaspoon sugar
salt and pepper to taste
1/2 cup water
METHOD:
Split large lettuce leaves through the main rib, or stack them and slice crosswise into ½-inch ribbons. Set aside.
In a medium saucepan (about 2 quarts), melt the butter over medium heat. When the foam subsides, add the scallions and cook just until softened and fragrant, about 1–2 minutes.
Stir in the sugar, then season lightly with salt and pepper. Add the water and bring to a gentle simmer. Stir in the peas, coating them with the butter mixture.
Cover and cook at a gentle simmer, stirring occasionally, until the peas are just tender — typically 10–20 minutes, depending on their freshness. Taste frequently to avoid overcooking.
When the peas are nearly done, add the lettuce and cook only until wilted, 1–2 minutes. Using a slotted spoon, transfer the vegetables to a warm serving dish.
If there is more than a few spoonfuls of liquid left in the pan, increase the heat and simmer until it thickens slightly. Pour the reduced sauce over the vegetables. Taste and adjust seasoning as needed. Serve immediately.
CHEF NOTES:
-
For a beautiful presentation, use lettuce wedges instead of sliced leaves. Add them a few minutes earlier so they cook through, then arrange the wedges around the edge of the serving dish with the peas in the center.
-
Add fresh mint or thyme for a subtle aromatic note — just a touch (½ teaspoon) is enough. Add mint near the end of cooking to prevent bitterness.
-
This dish is best served right away; it does not reheat well.
YIELD: Serves 4
