Braised Leeks, Peas, and Lettuce
A delicate spring dish combining tender braised leeks with sweet peas and lettuce, brightened with fresh herbs and topped with crunchy pistachios. This elegant side dish features a light white wine sauce and fresh mint and chives.
Ingredients
- •4 Tbsp unsalted butter
- •3 whole leeks
- •1 tsp kosher salt
- •1 tsp kosher salt
- •½ tsp black pepper
- •¼ cup dry white wine
- •2 heads Little Gem lettuce
- •1 lb frozen peas
- •2 Tbsp chives
- •2 Tbsp mint
- •1 tsp lemon zest
- •¼ cup roasted pistachios
- •¼ cup salted pistachios
- •¼ cup pistachios
Cooking Instructions
- 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.
15 min
- 2.
Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.
5 min