Stewed Young Peas and Lettuce
A classic Victorian side dish of tender peas and lettuce braised together with butter, gravy, and a touch of sugar. The lettuce wilts into the peas creating a delicate, sweet vegetable dish.
Ingredients
- 1 large head Cabbage lettuce, washed and sliced (Outside leaves removed, soaked in salted water for 2 hours)
- 1 tablespoon Salt for soaking water (For soaking lettuce)
- 3 cups Fresh young peas, shelled (About 3 pounds in pods; frozen peas can be substituted)
- 3 tablespoons Gravy or vegetable stock (Vegetable or chicken stock works well)
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour (For dredging the butter)
- 0.25 teaspoon Black pepper, freshly ground (To taste)
- 0.5 teaspoon Salt (To taste)
- 1 teaspoon Granulated sugar (Original calls for pounded loaf sugar)
Instructions
- 1Wash the lettuce thoroughly and remove any damaged outside leaves. Dissolve 1 tablespoon of salt in a large bowl of cold water. Submerge the lettuce head in the salted water and let soak for 2 hours.
- 2After soaking, drain the lettuce and pat dry. Slice the lettuce into strips about 1 inch wide.
- 3In a small bowl, work the flour into the butter using a fork until well combined and the butter is coated with flour.
- 4Place the sliced lettuce and peas in a large saucepan. Add the gravy or stock, the flour-coated butter, pepper, salt, and sugar. Stir gently to combine all ingredients.
- 5Cover the saucepan tightly with a lid and place over medium-low heat. Let the vegetables stew gently until the peas are completely tender, about 20-25 minutes. Check occasionally to ensure there is enough liquid; add a tablespoon of water if needed.
- 6Once the peas are soft and the lettuce has wilted completely, taste and adjust seasoning if needed. Serve hot as a side dish.
