Name: Braised Leeks, Peas, and Lettuce
Cook time: 25 minutes
Total time: 25 minutes
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

A bowl of braised leeks peas and lettuce.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Frances Boswell

When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over slices of quiche for brunch or alongside your favorite spring roast for dinner.

Recipe notes

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