Cook what you grow
Braised Lettuce and Peas
Petits pois à la française made with olive oil: lettuce hearts braised with peas, spring onions, and new potatoes into a sweet, brothy spring supper.
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Ingredients
serves 4From the garden
- 2 heads lettuce hearts (romaine or butterhead), quartered lengthwise through the core
- 2 cups shelled peas · from about 2 lb of pods, or frozen
- 1 lb small new potatoes, halved if larger than a walnut
- 6 spring onions or green onions, trimmed, cut into 2-inch lengths
- 2 tbsp fresh parsley or chervil, chopped
From the pantry
- 3 tbsp olive oil
- 1½ cups vegetable stock
- 1 tsp granulated sugar · the traditional pinch that lifts the peas
- 4 slices crusty bread · for serving
- salt · to taste
- black pepper