Lettuce is not just for salads 😉 This comforting recipe is a perfect side dish to any roast meats or fish, adding a fresher and lighter option. Braising lettuce and peas in a light stock brings out wonderful flavours of these delicate ingredients.
Braised lettuce with peas and herbs
Serves 4 as a side dish.
- Large knob of butter
- Glug of Olive Oil
- 1 onion finely sliced
- 6 Cogollos / little gem hearts
- 250 ml hot vegetable stock
- Cup of frozen peas
- 1 tbsp finely chopped parsley
- 1 tsp finely chopped dill
- grating of Manchego (optional)
Melt the butter in a deep frying pan, and add the olive oil.
Add the onion and saute gently for 5 minutes until softened.
Stir in the lettuce hearts coating in the oil and butter.
Add the stock and peas and cover with a lid, simmer gently for 10 mins.
Season with freshly ground pepper and salt, add the fresh herbs.
Take off the heat and add the Manchego.