Braised Spring Peas with Lettuce and Mint: A Beautiful Side

This Braised Spring Peas with Lettuce and Mint is the essence of the season. Its fresh flavors complement just about any other dish you serve with it. Beautiful and vibrant.

Gardening and Spring Peas

I love to garden. And the springtime anticipation of a summer garden can hardly be beaten!

While visiting Monticello, I picked up Thomas Jefferson’s “Garden Book.” A personal journal filled with his gardening notes of the Monticello kitchen garden. Which, but the way, is an amazingly beautiful garden overlooking the valley. If you haven’t visited Monticello, you should add it to your list!

The book is filled with entries of kitchen garden growing tips.

His entry for February 20, 1767, says:

“Sowed a bed of peas.“ On March 9 he journaled that both of the beds of peas were up, but didn’t mention a date. He then sowed “another bed of ‘forwardest’ peas and a bed of the latest of all.”

On April 1, he noted that his peas were just appearing.

April 24th entry says his “forwardest” peas of February 20 came to the table.

May 24th another entry says his peas of March 17 came to the table and his latest peas of February 20 ”will come to table within about 4 days.”

If you also love to garden, you might like to read our gardening posts.

Braised Spring Peas with Lettuce and Mint

In the spring, when our tastes seem to automatically change to a lighter, fresher taste; I think of the fresh new green vegetables. We love them all. This dish is one that we enjoy. I only serve it once or twice a year, most often at Easter or within the month.

Spring Peas Ingredients

Gather these simple ingredients:

Fresh Produce:
Green onions, a package of butter lettuce (or other bagged lettuce of choice), fresh or frozen peas, lemons, and a few sprigs of fresh mint.

Pantry:
Olive oil and butter, sea salt and black pepper, all-purpose flour, and vegetable stock or chicken stock. 

How to Make Braised Spring Peas

1. Melt butter and olive oil in a medium saucepan or skillet over medium heat. Add sliced green onions and cook for a couple of minutes. Slice the butter lettuce, but don’t shred. You can even use bagged lettuce if you prefer.
2. Layer the lettuce into the saucepan over the onions. Sprinkle the peas on top of the lettuce. Then add the remaining lettuce on top. Season with a pinch of salt and pepper.
3. Cook for a minute or two, and then sprinkle the flour over the vegetables. Stir until the vegetables are coated. Slowly pour in the stock, cover, and increase the heat to achieve a simmer. Cook for 4 or 5 minutes, or until the peas are tender.
4. Taste and season with salt and pepper as needed. Add finely chopped mint leaves if desired and stir. Pour off the cooking liquid, add the lemon juice, and serve.

More Spring Recipes We Love

• Spring Cleaning Your Freezer with 8 Simple Recipes
• Creamy Salmon Pasta with Peas, Dill and Creme Fraîche
• Spring Favorite: Cream of Asparagus Soup
• Asparagus Salad with Fresh Greens, Peas and Goat Cheese
• Spring Minestrone Soup Recipe