Braised Peas with Scallions and Lettuce

Braised Peas with Scallions and Lettuce
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8 servings
Start to Finish:
20 mins
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Braised Peas with Scallions and Lettuce

A pat of butter (about 1 tsp.)
Olive oil
scallions (green onions), trimmed, outer leaves discarded, and finely sliced
head romaine lettuce, washed and sliced
16 ounce package frozen peas
freshly ground black pepper
Sea salt
cups reduced-sodium chicken or vegetable stock
A few sprigs of fresh mint
Juice from half of a lemon
Extra virgin olive oil


  1. Melt the butter in a medium skillet over medium heat. Add about 1 tablespoon olive oil and the sliced scallions. Cook for a few minutes, or until the scallions are softened. Meanwhile, slice the lettuce leaves, saving a few tender inner leaves to add at the end. Turn the heat up and add the peas, sliced lettuce, and a pinch of salt and pepper. Cook for 1 minute, then sprinkle in the flour and stir until everything is lightly coated. Slowly pour in the stock, then cover and turn the heat up to high. Cook for 4 minutes or until the peas are tender.
  2. Taste and add another pinch of salt or pepper if needed. Pick the mint leaves, finely chop, and sprinkle into the pan. Add the lemon juice. Slice the reserved lettuce leaves, then scatter those on top and serve immediately with a tiny drizzle of extra virgin olive oil. Makes 8 servings.

Nutrition Facts

(Braised Peas with Scallions and Lettuce)
    Per serving:
  • 142 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 4 mg chol.,
  • 207 mg sodium,
  • 19 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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