So simple and so good, especially with the fresh ingredients from my Wayward Seed CSA share. Hoping for some more English peas this week!!!
Fresh Peas With Lettuce and Green Garlic
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld. This recipe first appeared in our June/July 2011 BBQ issue along with Helen Rosner's story Fresh Pleasures.
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Credit: Todd Coleman
SERVES 4
4 tbsp. unsalted butter
5 small stalks green garlic, thinly sliced, or 3 cloves garlic, finely chopped
Kosher salt, to taste
1½ cups fresh or frozen green peas
2 small heads butter lettuce (about 6 oz.), washed, cored, and torn into large pieces
Freshly ground black pepper, to taste
Heat 2 tbsp. butter in a 12″ skillet over medium heat; add garlic, season with salt, and cook, stirring often, until soft but not browned, about 3 minutes. Add peas and cook until bright green and tender, about 4 minutes. Stir in remaining butter, along with lettuce and 1 tbsp. water, season with salt and pepper, and remove from heat. Stir until lettuce is just wilted, about 1 minute.
