Thursday, July 3, 2014

RECIPE: Lettuce and Peas (or Lima Beans)

Difficulty Level: Easy Peas-y!

This Provencal dish is a great way to use up sad heads of lettuce.  Traditionally, it calls for baby lima beans, but frozen lima beans or frozen or fresh peas or edamame made excellent substitutes.

2 large heads of lettuce, shredded
approx 20 oz. lima beans, edamame, or peas, either frozen or fresh, at room temperature
1 cup water
4 scallions, chopped
1 Tbs fresh thyme or 1 tsp dried

1. In a large pot, place 1 cup of water and thawed beans or peas.

2. Bring to a boil and add all the lettuce, chopped scallions, thyme, and a pinch of salt.

3. Lower heat to medium low and simmer, uncovered, while stirring occasionally for 15-20 minutes.  All the lettuce will wilt and sort of melt into the peas.

4. Serve!

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