Stewed Peas with Wilted Lettuce

I served these peas with my regular salmon cakes recipe (please ignore that I ate two serving of salmon, it was a rough day ok?). M told me several times we needed to make these peas again. They are light and herby. This is probably the only time I think it WORTH IT to get the fresh herbs. No subbing the dried stuff, ok?

stewed peas with wilted lettuce~the comyn space

You’ll Need:
2 tsp unsalted butter, divided
2 green onions, thinly sliced
1 1/2 to 2 cups torn leaf lettuce
2 cups peas, frozen or freshly shelled pea pods
2 heaping tbsp chopped fresh mint leaves
1 tsp chopped fresh tarragon
1/2 tsp sugar
1/2 tsp salt

You’ll:
In a medium saucepan, heat 1 tsp butter over medium heat. Stir in scallions and lettuce. Cook for about 2 minutes or until the lettuce is slightly wilted.

Add the peas, mint, tarragon, sugar and salt. Stir to combine. Cover and cook until peas are tender, between 4 and 6 minutes. Turn off heat and stir in remaining tsp butter.

3 thoughts on “Stewed Peas with Wilted Lettuce

  1. Wait wait wait. You think that’s the only time it’s worth getting fresh herbs? You are actually advocating that dry herbs are just fine in most other situations?! I’m not sure we can still be friends. (I’m mostly kidding, but actually, I can’t fathom it!)

    Still, this recipe looks really good. It’s interesting to add sugar. I’ll let you know if I try it!

    1. Haha no! I use them all the time but in this case, there’s no way you could sub if you, like me, have a problem thinking parsley is cilantro.

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