BRAISED LEEKS, PEAS, AND LETTUCE

Braised Leeks, Peas, and Lettuce image

Provided by Tara O'Brady

Yield 4 side servings

Number Of Ingredients 12

4 Tbsp. unsalted butter
3 leeks, white and pale green parts only, thinly sliced, well rinsed
1 tsp. kosher salt, plus more
1 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
1/4 cup dry white wine
2 heads of Little Gem lettuce or romaine hearts, thinly sliced
1 lb. frozen peas, thawed
2 Tbsp. finely chopped chives
2 Tbsp. finely chopped mint
1 tsp. finely grated lemon zest
1/4 cup roasted, salted pistachios, coarsely chopped

Steps:

Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.