Category:
Side Dishes

Seasons:
March, April, May

Courtesy Chef Tabatha Stephens, Dai Due

When peas are in season, I eat them almost every day. This simple springtime dish is lovely with roasted chicken. Or add a few leaves of sliced mint to serve with lamb. This delicate side dish is also superb followed with local strawberries and cream.

Super easy

1 tablespoons butter
1 tablespoons extra-virgin olive oil
3 spring bulb onions, whites and greens, sliced
salt and pepper to taste
6 cups peas (shelled English peas or a mix of snap, snow and English)
1 cups homemade chicken stock
2 heads tender spring lettuces (butter lettuce or a tender red leaf works well)

Spring Peas and Baby Lettuces Directions

Melt the butter with the olive oil over low heat.

Add the onions and a pinch of salt and cook, stirring, until soft.

Add the peas and the chicken stock, season with salt and pepper, stir and cover. Cook for 5 minutes, or until tender-crisp.

While the peas are cooking, chiffonade (slice into thin strips) the lettuces. Gently stir the lettuces into the peas, correct the seasoning to taste and enjoy.