Braised Lettuce and Peas with Lemon and Chive
Ready in 20 minutes (5mins to prepare, 15mins to cook)
30g (1 1/4oz) butter
6 spring onions, trimmed and sliced
2 little gem lettuces, quartered lengthways
1 romaine lettuce, quartered lengthways
100ml (31⁄2fl oz) vegetable or chicken stock
150g (5oz) peas, fresh or defrosted if frozen
2tbsp lemon juice
Handful chives, chopped
1. Melt the butter in a large pan. Add the spring onions and cook for 5 minutes, until softened but not coloured.
2. Add the lettuce and cook for 3 minutes, then add the stock and peas and braise for a further 5 minutes.
3. Stir in the lemon juice and season, then scatter over the chives. Serve with roast meat or fish.
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