053 / 75 · Something Alongside
Buttered Peas with Lettuce and Scallions
2 generous side portions · Active 15 min · Total 20 min
Print recipe · PDFFrozen peas and a few lettuce leaves make a quick warm side with scallions and butter. The lettuce softens into silky ribbons rather than staying crisp like a salad. A small splash of water gives enough steam to cook the peas, while the lid keeps the pan from needing a large volume of liquid. This is a useful way to use sound outer lettuce leaves that are too large or floppy for neat sandwich layers.
Use sound leaves, washed carefully
Choose green lettuce with clean, healthy leaves, such as romaine or a soft butter lettuce. Remove any slimy or damaged parts and wash away grit. Slice into short ribbons so they do not form one long tangled strand around the spoon. Tender inner leaves are welcome, but this is also a good use for sound outer leaves. It is not a way to rescue spoiled salad from the bottom of the fridge.
The peas still need cooking
Frozen vegetables are not automatically ready to eat. Read their package and cook the peas thoroughly for at least its stated time. Keep the pan at a gentle simmer after the water enters, not merely lukewarm beneath a lid. Add the lettuce after the peas have had a head start so it becomes tender without disappearing completely. If the package requires longer cooking, give the peas that time before moving on.
Leave a little buttery juice
The finished side should have a small amount of liquid to spoon around the vegetables. Do not reduce it until the peas shrivel or the butter catches on the base. Lemon juice goes in after the heat is off for a clear finish. Serve the side as soon as it is ready, matching its short cooking time to the main dish. If you are using a single burner, a main that rests safely for a few minutes is a more practical partner than another saucepan meal that must cook at exactly the same time.
Ingredients
- 1 tablespoon unsalted butter (15 g)
- 3 scallions, finely sliced (40 g)
- 2 cups frozen peas (280 g)
- 1/4 cup drinking-quality water (60 ml)
- 1/4 teaspoon fine salt (1.5 g)
- 1/4 teaspoon black pepper (0.5 g)
- 4–6 sound green lettuce leaves, washed and cut into short ribbons (100 g)
- 1 teaspoon lemon juice (5 ml)
Set out
Small saucepan or deep 9-inch (23 cm) skillet with lid, Knife and board, Spoon
Allergens
Milk. Check labels and substitutions.
Make it
- Melt butter in the pan over medium-low heat. Add scallions and cook for 2 minutes until softened without browning.
- Add frozen peas, water, salt and pepper. Bring to a gentle simmer, cover and cook for the pea package’s stated time, usually 4–6 minutes, until thoroughly cooked.
- Fold in the lettuce ribbons, cover again and cook for 2–3 minutes until softened. Uncover briefly only if there is excessive liquid; retain a little buttery juice.
- Remove from the heat, stir in lemon juice, divide between two plates as a side and serve promptly.
Use the short cooking time deliberately
Prepare the lettuce before the main dish is finished. This side can then be cooked in a short final window without leaving another meal waiting unsafely.
A useful detail
The package’s safe cooking instructions take priority over the example pea timing. Keep the simmer gentle and add a spoonful of water if the pan dries.
Another way
- Use finely sliced leek instead of scallions at the same weight, softening it for 5–6 minutes before adding peas.
- Replace lemon juice with cider vinegar at the same teaspoon measure.
Keep it well
Refrigerate promptly in a shallow container within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 2 days. Reheat covered with a little water to 165°F/74°C; lettuce will be softer. Do not leave the covered cooked pan on an unheated stove for later.