Peas with Spring Onions, Lettuce & Herbs

This side dish from Chez Panisse Vegetables by Alice Waters is bursting with the bright flavors of spring.

1 pound shelled sweet peas
1 head of fresh lettuce, torn
1 cup spring onions, chopped
2 tablespoons butter
Thyme sprig and fresh chives

1. In a saucepan, gently stew onions and lettuce leaves in a tablespoon each of butter and water, plus a sprig of thyme, until onions begin to soften.

2. Add shelled peas and cook until just tender. Season with salt and pepper and finish with a little butter and finely-chopped chives.

View Complete Recipe Index

this week's recipes
spice it up

winter lunch

workshops & events
new classes!



We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.