Spring Pea Medley

Spring Pea Medley


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

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Sweet spring peas hardly need embellishment, but if you toss them with sugar snaps, mint, and shredded Bibb lettuce, you get something that transcends mere vegetables.

  • 3 Tablespoons Unsalted Butter
  • 1 Large Leek (White Portions Only) Coarsely Chopped
  • 2 Cups Shelled English Peas
  • 1/2 Cup Vegetable Stock Or Chicken Stock
  • 14 Ounces Sugar Snap Peas (Trimmed)
  • 2 Tablespoons Fresh Mint (Minced)
  • 1 1/2 Cups Shredded Bibb Lettuce
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. In large-size saucepan melt butter over a medium heat. Add chopped leeks and sauté 3 minutes until transparent and tender. Stir in shelled peas and vegetable (or chicken) stock. Cover with lid and turn heat to medium-low. Cook 5 minutes.
  2. Stir in sugar snap peas and mint. Replace lid and cook 4 minutes until peas are bright green and crisp-tender. Add shredded Bibb lettuce. Stir to evenly cloak in juices and cook 1 more minute. Add kosher salt and pepper. Give a good stir.
  3. Remove from heat and transfer to serving bowl.
  4. Serve immediately.
  5. Serves 6
  6. NOTE: Make sure to wash your leek well as they tend to be very sandy.
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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