FEATURE RECIPE
Braised lettuce and peas

Braised lettuce and peas

Serves 8

Cooking Time Prep time 15 mins, cook 25 mins



2 tbsp   olive oil
½   onion, finely chopped
1   garlic clove, finely chopped
40 gm   butter, coarsely chopped
375 ml (1½ cup)   chicken stock
Finely   grated rind of 1 lemon
2   mint sprigs
2   baby cos, quartered lengthways
400 gm   podded peas (about 1kg unpodded)
250 gm   sugar snap peas, halved lengthways


1 Heat oil in a large deep-sided frying pan over medium-high heat, add onion and garlic, sauté until very tender (8-10 minutes). Add butter, cook until foaming, then add stock, lemon rind and mint, simmer until reduced by half (4-5 minutes). Add lettuce, turn occasionally until wilted (2-3 minutes), add peas and cook until just tender (4-5 minutes). Remove mint, season to taste, serve hot.

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Vanessa Austin and Emma Knowles


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