Peas and lettuce


This is a variation of French style peas. Peas are always a welcomed side dish.


6 lf lettuce (outer leaves)
1 shallot (peeled and chopped)
2 T margarine (sunflower margarine)
8 oz peas
  nutmeg (freshly grated)
  salt (to taste)
  pepper (to taste)


  1. Wash lettuce well, and roughly shred the leaves.
  2. Using a sauce pan, fry the lettuce with the shallots in the margarine for 3 minutes
  3. Add peas and nutmeg, salt and pepper to taste. Simmer for 5 minutes, covered.


You can drain this dish and serve it with just a little liquid. 

This recipe is better suited to summer peas, larger and tougher than young spring peas, and it uses the outer leaves of the lettuce, the ones not added to salads.

4 servings
Preparation time
Cooking time
Total time
27 minutes