Saturday, June 8, 2013

Peas and Lettuce

I love a good ham dinner.  For me, its not enough to enjoy it once or twice a year on holidays, so once in a while I'll pick up a ham steak to build a meal around.  Peas are a great accompaniment to ham, so for tonight's dinner I wanted to find a more interesting way to use them that would involve some of the CSA vegetables.  After a bit of searching, I came across a French preparation called Petits Pois à La Française, which simply means "French style peas".  The traditional preparation involves peas, onions, lettuce, stock, creme fraiche and butter among other things and seemed a bit too rich for my tastes.  There were, however a lot of simpler variations on this recipe, and what you see here is based on bunch of recipes from here and there.  This recipe was delicious with the frozen peas, but I'll probably try this again when I can get my hands on from fresh peas.  Bon Appetit!

Share contents used:
Romaine lettuce from week 4

2 tbs unsalted butter
3 cloves garlic, pressed
1½ cups frozen green peas
1 cup frozen pearl onions
6 oz romaine lettuce, washed, stems removed, and sliced into small strips
Salt and pepper, to taste

Heat 2 tbsp. butter in a large skillet over medium heat; add the garlic and onions and cook, stirring often, until the onions are thawed but not browned, about 4 minutes. Add the peas, season with salt and pepper and cook until hot, about 4 minutes. Stir in lettuce and 1 tbsp. water, season with salt and pepper. Stir until lettuce is just wilted.  Serve immediately.

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