Fresh Peas With Lettuce and Green Garlic

Fresh Peas With Lettuce and Green Garlic

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.Todd Coleman

This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of spring and 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.

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.
Yield: serves 4

Ingredients

  • 4 tbsp. unsalted butter
  • 5 small stalks green garlic, thinly sliced, or 3 cloves garlic, finely chopped
  • Kosher salt, to taste
  • 1 12 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

Instructions

  1. 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.