Braised Leeks, Peas, and Lettuce

Ingredients for Braised Leeks, Peas, and Lettuce

• 4 tablespoons unsalted butter

• 3 leeks, white and pale green parts only, thinly sliced, well rinsed

• 1 teaspoon kosher salt, plus more

• 1 teaspoon kosher salt, plus more

• 1/2 teaspoons freshly ground black pepper, plus more

• 1/4 cup dry white wine

• 2 heads of Little Gem lettuce or cos hearts, thinly sliced

• 450g frozen peas, thawed

• 2 tablespoons finely chopped chives

• 2 tablespoons finely chopped mint

• 1 teaspoon finely grated lemon zest

• 30g roasted, salted pistachios, coarsely chopped

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 teaspoon salt and 1/2 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.