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Butter-braised peas, lettuce & mint

Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 4 as a side dish
  • Easy
  • Serves 4 as a side dish
  • Easy
  • Calories 88
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 2
  • Protein 3
  • Fat 6
  • Fibre 2
  • Salt 0.44

Nutrition per serving

  • Calories 88
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 2
  • Protein 3
  • Fat 6
  • Fibre 2
  • Salt 0.44

Ingredients

  • 150ml vegetable stock
  • 25g salted butter
  • 140g fresh peas podded (about 75og/1lb 10 oz podded weight)
  • 1 tbsp capers, rinsed
  • 1 medium Baby Gem lettuce, outer leaves removed and halved lengthways
  • ½ iceberg lettuce, thinly shredded
  • 10 large mint leaves, finely shredded
  • small handful pea shoots
  • slices of bread or toast, to serve

Method

  1. In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.

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