Braised Leeks, Peas, and Lettuce

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Frances Boswell

Don't be scared: when you warm lettuce in butter and wine it gets velvet and rich—a perfect foil to the toothsome, sweet peas. Serve this spooned over slices of quiche for brunch or alongside your favorite spring roast for dinner.

4 side servings
Active Time
25 minutes
Total Time
25 minutes


    • 4 Tbsp. unsalted butter
    • 3 leeks, white and pale green parts only, thinly sliced, well rinsed
    • 1 tsp. kosher salt, plus more
    • 1 tsp. kosher salt, plus more
    • 1/2 tsp. freshly ground black pepper, plus more
    • 1/4 cup dry white wine
    • 2 heads of Little Gem lettuce or romaine hearts, thinly sliced
    • 1 lb. frozen English peas, thawed
    • 2 Tbsp. finely chopped chives
    • 2 Tbsp. finely chopped mint
    • 1 tsp. finely grated lemon zest
    • 1/4 cup roasted, salted pistachios, coarsely chopped


    1. Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5–7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1–2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
    2. Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

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