Quick-Braised Peas, Lettuce & Scallions

Quick-Braised Peas, Lettuce & Scallions
Photo by Scott Phillips


  • 10 scallions (white and light green parts), halved lengthwise
  • Kosher salt and freshly ground black pepper
  • ¼ cup chopped fresh mint
  • 1 Tbs. crème fraîche
  • 2 Tbs. unsalted butter
  • 2 cups fresh shelled peas (from about 2 lb. unshelled) or frozen peas
  • ½ cup lower-salt chicken broth or water
  • + 1 more ingredients
    • 1 medium head butter lettuce, leaves separated, washed, and dried

Melt the butter in a 12-inch skillet over medium-low heat. Add the scallions and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don’t let them brown). Increase the heat to medium, add the peas and lettuce and continue to cook, tossing with tongs, until the lettuce begins...

View full recipe at Fine Cooking


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