Braised Peas and Lettuce

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

An utterly simple yet delicious dish I remember from my childhood in Belgium are sweet peas stewed in butter with tender leaves of Boston lettuce. This is a perfect adjunct to sautéed chops, steaks, and poultry.


  • 1 large head Boston lettuce
  • 1 package (10 ounces) frozen petite peas,


  1. Finely shred the lettuce and place it with the peas, onions, and butter in a medium-size saucepan.
  2. Bring the ingredients to a simmer over medium heat, then reduce the heat to low and simmer covered, stirring occasionally until the ingredients are tender and the flavors are blended, about 20 minutes. Season to taste with salt and pepper and serve hot.