Best Butter Braised Peas Lettuce Mint Recipes

BRAISED SPRING PEAS WITH LETTUCE AND MINT: A BEAUTIFUL SIDE

Braised Spring Peas with Lettuce and Mint: A Beautiful Side image

This Braised Spring Peas with Lettuce and Mint is the essence of the season. Its fresh flavors complement just about any other dish you serve with it. Beautiful and vibrant.

Provided by Stephanie Wilson

Categories Side

Time 20m

Number Of Ingredients 9

Ingredients

Olive oil and 1 tablespoon of butter
4 green onions trimmed, sliced
1 pkg butter lettuce, sliced
16-oz pkg. frozen peas, or 2 cups fresh
Sea salt and freshly ground black pepper to taste
1 teaspoon all-purpose flour
1 cup vegetable stock (or chicken stock)
3-4 sprigs fresh mint leaves
1 or 2 tablespoons of fresh lemon juice

Steps:

Melt the olive oil and butter in a medium saucepan or skillet over medium heat. Add the sliced green onions and cook for a couple of minutes. Slice the butter lettuce, but don't shred. (You can even use bagged lettuce.)
Layer half of the lettuce into the saucepan over the onions. Sprinkle the peas on top. Then add the remaining lettuce. Season with a pinch of salt and pepper.
Cook for a minute or two, and then sprinkle the flour over the vegetables. Stir until the vegetables are coated. Slowly pour in the stock, cover, and increase the heat to achieve a simmer. Cook for 4 or 5 minutes, or until the peas are tender.
Taste and season with salt and pepper as needed. Add finely chopped mint leaves if desired and stir. Pour off the cooking liquid, add the lemon juice, and serve.

Nutrition Facts : Calories 140 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 329 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BUTTER MINT PEAS

Butter Mint Peas image

Provided by Nancy Fuller

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 6

Ingredients

6 tablespoons butter, cut into pats
1 small shallot, minced
Kosher salt and freshly ground black pepper
Two 16-ounce packages frozen petite peas, thawed
2 tablespoons chopped fresh mint
3 tablespoons heavy cream

Steps:

Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.