Subject: Braised Lettuce and Peas
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 17 2001 - 07:42:21 EDT
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F O O D F U N N Y
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Thanks to keen-eyed reader Mary Barnett for this one:
Seen on a bumper sticker - "Inside this body is a skinny woman
screaming to get out.... I ate her"
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T O D A Y ' S R E C I P E
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Anyone who has ever bitten into a raw olive knows that they are
inedible until they have been treated. This is due to a compound
known as oleuropein, which is typically extracted by soaking the
olives in a lye solution. Olives contain as much as 18% oil by
weight, and do not need to be treated prior to pressing to extract the
oil. The residue, known as "amurca" to the ancient Romans, is rich in
oleuropein and was used as a weed killer and insecticide.
Today's recipe takes full advantage of the flavor of good olive oil
due to the mild flavor of the lettuce and peas.
Braised Lettuce and Peas
2 - 3 cups (500 - 750 ml) frozen green peas
2 heads Boston, Bibb, or Romaine lettuce,
coarsely chopped
3 - 4 scallions (spring onions) green and white
part, chopped
1/2 cup (125 ml) water or chicken stock
3 - 4 Tbs (45 - 60 ml) extra-virgin olive oil
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped fresh mint
Salt and freshly ground pepper to taste
Combine all ingredients in a pot and bring to a boil over moderate
heat. Reduce the heat to low and simmer covered for 15 minutes. If
most of the liquid has not evaporated, simmer uncovered for 5 more
minutes. Serves 4 to 6.
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