This is a delicious and fresh tasting salad.  The combination of the peas cooked in butter or ghee and the butter lettuce added just until it wilts makes for a beautiful emerald green dish whose flavors meld well together.

4 tbsp. unsalted butter or ghee
5 small stalks green garlic, thinly sliced, or 3 cloves garlic, finely chopped
Kosher salt, to taste
1 ½ cups fresh or frozen green peas
2 small heads of butter lettuce (about 6 oz), washed, cored, and torn into large pieces
Freshly ground black pepper, to taste


Heat 2 tbsp. butter in a 12” skillet over medium heat; add garlic, season with salt, and cook, stirring often, until soft but not browned, about 3 minutes.  Add peas and cook until bright green and tender, about 4 minutes.  Stir in remaining butter or ghee along with lettuce and 1 tbsp. water, season with salt and pepper and remove from heat.  Stir until lettuce is wilted, about 1 minute.

Thanks to Andrea Reusing.  The recipe is available in her cookbook,  Cooking in the Moment: A Year of Seasonal Recipes.

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