Braised Lettuce with Peas and Lemon

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

Three students are leaving their last classes of the day. The
law student is thinking, "I'm tired and thirsty. I must have coffee."
The engineering student is thinking, "I'm tired and thirsty. I must
have beer." The medical student is thinking, "I'm tired and thirsty.
I must have diabetes."

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                            TODAY'S RECIPE
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Who says that lettuce has to be eaten raw? This dish illustrates
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
The zest and juice of 1 lemon
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, lemon juice,
salt, and pepper, and serve immediately.
Serves 4 to 6.
Received on Wed Jan 12 09:35:20 2011