Braised Lettuce and Peas (Aida Mollenkamp) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 tablespoons olive or vegetable oil |
3 medium shallots, halved and thinly sliced |
1 tablespoons all-purpose flour |
1 cup low-sodium chicken broth |
2 medium heads butter lettuce, washed, core removed, leaves halved and thinly sliced crosswise (boston or bibb) |
2 cups frozen baby peas |
3 tablespoons greek yogurt or sour cream (optional) |
Directions:
1. Heat oil in a medium frying pan over medium-high heat. When it shimmers, add shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 2 minutes. Sprinkle flour over the top and cook until raw taste is gone, about 30 seconds. Add stock and bring to a boil. Stir in lettuce and peas, reduce heat to medium-low, cover, and simmer until lettuce and peas are tender, about 5 minutes. Stir in yogurt or sour cream, if using. Taste, adjust seasoning as desired, and serve.
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