Prep 10 mins
Cook 20 mins
An old fashioned yet still very popular side dish, this is as likely to be found in Ireland as it is in Brittany or Wales. Nothing in the least sophisticated about this, itâ€™s just very good. Best when made with the seasonâ€™s first peas, but small frozen peas will work too.
- 1 head butter lettuce or 1 head boston lettuce, washed, dried
- 1⁄4 cup butter
- 4 skinny green onions, trimmed, finely chopped
- 1 lb fresh shelled peas
- 1⁄4 cup finely chopped flat leaf parsley
- sea salt & freshly ground black pepper
- 1⁄4 cup cream
- Discard any discoloured lettuce leaves, and then stack the remaining lettuce leaves in a pile and cut into thin strips. Add the butter to a large skillet or saucepan and melt over medium heat. Add the onions and cook slowly; donâ€™t let them brown. Add the peas, lettuce, parsley, salt and pepper and stir together well. Place a round of buttered parchment or wax paper on top of the vegetables, pressing it into place. Cook very slowly for another 10 minutes. Remove the paper and stir in the cream. Let it heat through gently for another minute or so before serving. Serves 4-6.
- New Celtic Cooking.