Braised Lettuce With Peas and Lemon Recipe #68220
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by Mimi Bobeck
10 min | 5 min prep
SERVES 4 -6
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 1 head boston lettuce, quartered
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
- 2 cups frozen peas, thawed
- 1 teaspoon lemon zest, grated
- salt & freshly ground black pepper
- Heat the oil in a large skillet over moderate heat.
- Sauté the shallots until tender, about 5 minutes.
- Add the lettuce, chicken broth.
- thyme, and sugar and simmer covered over low heat for about 5 minutes, until the lettuce is tender.
- Add the peas and cook an additional 5 minutes.
- Add the lemon zest, salt, and pepper, and serve immediately.
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5 stars