Green Peas Stewed
A classic braised pea dish cooked gently with lettuce, onion, butter, and fresh mint, finished with egg or gravy for a rich, tender side dish.
Ingredients
- 4 cups Green peas, fresh or frozen (Original recipe called for 1 quart)
- 1 small head Lettuce, sliced small (About 2 cups sliced)
- 1 small Onion, sliced small
- 4 tablespoons Butter (Original called for size of an orange; plus additional lump if not using egg)
- 1 teaspoon Salt (To taste)
- 0.25 teaspoon Black pepper (To taste)
- 2 tablespoons Fresh mint, chopped fine (If available)
- 1 large Egg, beaten (Or substitute with additional butter)
- 0.25 cup Good gravy (Meat or vegetable gravy)
More recipes using Green peas
British
Boiled Green Peas
Fresh green peas boiled until tender and served with butter. A simple, classic preparation that preserves the natural sweetness and bright color of young peas.
French
French-Style Green Peas (Peas à la Française)
Tender green peas cooked in the French style with butter, parsley, onion, and a touch of sugar for a delicate side dish.
Instructions
- 1Slice the lettuce and onion into small pieces. If using fresh mint, chop it finely.
- 2Place the peas, sliced lettuce, sliced onion, butter, salt, and pepper into a stewpan or heavy-bottomed pot. Do not add any water. If using mint, add it now.
- 3Cover the pot and stew gently over very low heat for 1.5 to 2 hours, stirring occasionally. The vegetables will release their own moisture. Check periodically to ensure they're not sticking or burning.
- 4Beat the egg in a small bowl. Remove the pot from heat and stir in the beaten egg (or an additional lump of butter if preferred) and the gravy. Mix well to combine and create a rich, creamy consistency.
- 5Serve immediately while hot as a side dish.
