Braised Leeks, Peas, and Lettuce
- Preparing Time: -
- Total Time: -
- Served Person: 4 side servings
- 1/4 cup dry white wine
- 1 tsp. finely grated lemon zest
- 4 tbsp. unsalted butter
- 1 tsp. kosher salt, plus more
- 2 tbsp. finely chopped chives
- 3 leeks, white and pale green parts only, thinly sliced, well rinsed
- 1/2 tsp. freshly ground black pepper, plus more
- 2 heads of little gem lettuce or romaine hearts, thinly sliced
- 1 lb. frozen peas, thawed
- 2 tbsp. finely chopped mint
- 1/4 cup roasted, salted pistachios, coarsely chopped
- Carbohydrate 29 g(10%)
- Cholesterol 31 mg(10%)
- Fat 16 g(24%)
- Fiber 8 g(33%)
- Protein 10 g(19%)
- Saturated Fat 8 g(39%)
- Sodium 657 mg(27%)
- Calories 295
Preparation 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.
Preparation 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.
