Subject: Braised Lettuce with Peas and Lemon
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 20 2000 - 21:31:35 EDT
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F O O D F U N N Y
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Reader Megan McKenzie found this food funny on a bumper sticker:
If we are what we eat, I'm cheap, fast and easy.
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T O D A Y ' S R E C I P E
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Who says that lettuce has to be eaten raw? This dish demonstrates the
versatility of the humble lettuce.
Braised Lettuce with Peas and Lemon
1 Tbs (15 ml) olive oil
2 shallots, finely chopped
1 head Boston lettuce, quartered
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) sugar
2 cups (500 ml) frozen peas, thawed
1 tsp (5 ml) grated lemon zest
Salt and freshly ground pepper to taste
Heat the oil in a large skillet over moderate heat. Saute the
shallots until tender, about 5 minutes. Add the lettuce, chicken
broth. thyme, and sugar and simmer covered over low heat for about 5
minutes, until the lettuce is tender. Add the peas and cook an
additional 5 minutes. Add the lemon zest, salt, and pepper, and serve
immediately. Serves 4 to 6.
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