Thursday, May 30, 2013

Fresh Peas with Lettuce, Spring Onions, & Garlic

Today's dish is a modification of another one of my favorites from Andrea Reusing's Cooking In The Moment cookbook. Fresh peas are another one of springs delights (yes, I said delights) and the shelling can be enjoyable if you sit outside with a cocktail nearby (or in our technological age, you can just do it in front of the TV, which is what I did tonight :P).

Once you've shelled them, make this quick dish and serve it with your favorite protein. For my friend's birthday, I served it alongside grilled Pork Chops with a Rhubarb Cherry Sauce:

Here's what you need:
  • About 2 cups of shelled fresh peas (you can use frozen if you can't get fresh)
  • 1 small head of leaf lettuce washed, dried and torn into pieces
  • 2 very large or 4 medium spring onions
  • 1-2 medium cloves spring garlic depending on how much you like your garlic
  • 2 T ghee
  • Kosher salt and black pepper
Slice the white and light green parts of the spring onions into thin discs and saute them over medium-low heat in 1 T of ghee in a large pan. While they soften, mince your garlic cloves and when the spring onions are soft and beginning to caramelize, add the garlic and stir. After 1 minute, add your peas and a sprinkle of kosher salt and cook until tender (depending on size, somewhere between 3-6 minutes). Once the peas are soft, add the remaining tablespoon of ghee and remove from the heat. Toss the lettuce on top, sprinkle with salt & pepper and toss so that the lettuce wilts and the butter melts. Serve immediately.

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