Butter-braised peas, lettuce & mint
Serves 4 as a side dish
Easy
Prep:
Cook:
Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish
Skip to ingredients
Showing items 1 to 3 of 6
- 150ml vegetable stock
- 25g salted butter
- 140g fresh peaspodded (about 75og/1lb 10 oz podded weight)
- 1 tbsp capersrinsed
- 1 medium Baby Gem lettuceouter leaves removed and halved lengthways
- ½ iceberg lettucethinly shredded
- 10 large mintleaves, finely shredded
- small handful peashoots
- slices of bread or toastto serve
Nutrition: per serving
- kcal88
- fat6g
- saturates4g
- carbs6g
- sugars2g
- fibre2g
- protein3g
- salt0.44glow
Method
step 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.
