Peas with Spinach and Bacon in Lettuce Cups

Ingredients

  • 12 leaves Boston or Bibb lettuce
  • 1 tablespoon finely chopped mixed fresh herbs, such as dill, chervil, and tarragon
  • 20 ounces spinach, tough stems removed, washed well (8 packed cups)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 4 slices bacon, cut into ½-inch pieces
  • ½ cup chicken broth
  • + 1 more ingredients
    • 2 cups shelled fresh garden peas (from 2 pounds in pods)

1. Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. 2. Melt butter in a large pot over medium-high heat until foamy. Add leeks and 1 teaspoon salt. Cook, stirring occasionally, until leeks are translucent, about 3 minutes. Ad...

View full recipe at SpringPad

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