Petits Pois a la Francaise

I learned this one from one of Nigella Lawson’s cookbooks, and for me, it’s something to make when I have left over lettuce.

It’s pretty easy, and a nice savoury change to just plain steamed vegetables (which we do a lot of). This makes enough for two people, as a side.

Ingredients:

2 tsp macadamia oil (it’s buttery in flavour which works well)

1 shallot, sliced thinly

about 2 cups of lettuce leaves, any kind, and shredded (quantity doesn’t really matter if you’re just using up what you have, but I would avoid using a whole head of lettuce for a serving for two people)

1 cup (or thereabouts) of baby peas (just frozen, and baby peas are best, which is why it’s called “petits pois”)

1 chicken-style stock cube (Massel are vegan)

1 cup water

Method:

Sauté the shallots in the macadamia oil until softened and then add the shredded lettuce and sauté until it is wilted right down.

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Add the peas and the stock cube and water, and bring to a gentle simmer. Nigella calls for the simmer to be so long that the peas lose their bright green colour, and I don’t do it that long. I prefer to simmer just for a minute so the peas are heated through but still bright green.

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