Braised Leeks, Peas, and Lettuce Recipe

Name: Braised Leeks, Peas, and Lettuce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 side servings
Ingredients: 4 Tbsp. unsalted butter; 3 leeks, white and pale green parts only, thinly sliced, well rinsed; 1 tsp. kosher salt, plus more; 1 tsp. kosher salt, plus more; 1/2 tsp. freshly ground black pepper, plus more; 1/4 cup dry white wine; 2 heads of Little Gem lettuce or romaine hearts, thinly sliced; 1 lb. frozen peas, thawed; 2 Tbsp. finely chopped chives; 2 Tbsp. finely chopped mint; 1 tsp. finely grated lemon zest; 1/4 cup roasted, salted pistachios, coarsely chopped

Ingredients

4 Tbsp. unsalted butter
3 leeks, white and pale green parts only, thinly sliced, well rinsed
1 tsp. kosher salt, plus more
1 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
1/4 cup dry white wine
2 heads of Little Gem lettuce or romaine hearts, thinly sliced
1 lb. frozen peas, thawed
2 Tbsp. finely chopped chives
2 Tbsp. finely chopped mint
1 tsp. finely grated lemon zest
1/4 cup roasted, salted pistachios, coarsely chopped

PREP TIME 25m	COOK TIME 25m	TOTAL TIME 50m
YIELD 4 side servings

Instructions

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.
Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper.
Transfer to a platter.
Top with pistachios.