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Braised Lettuce with Peas


  • 2 tbl unsalted butter
  • 2 spring onions or 3 scallions thinly sliced, or one quarter of an onion, finely chopped
  • About 20 large leaves of lettuce, washed well and sliced into 1-inch ribbons (stalks OK)
  • About 1/2 cup vegetable or chicken stock (low-sodium if packaged), or water
  • 1/2 tsp coarse kosher salt
  • 1/2 tsp sugar
  • 1 cup fresh shelled peas (or frozen)
  • 1 tbl 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.

Adapted from Burlington Free Press