Recipe courtesy of Aida Mollenkamp
Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
2 to 3 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

  • 1 tablespoons olive or vegetable oil
  • 3 medium shallots, halved and thinly sliced
  • 1 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 2 medium heads butter lettuce, washed, core removed, leaves halved and thinly sliced crosswise (Boston or bibb)
  • 2 cups frozen baby peas
  • 3 tablespoons greek yogurt or sour cream (optional)

Directions

Watch how to make this recipe.

Heat oil in a medium frying pan over medium-high heat. When it shimmers, add shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 2 minutes. Sprinkle flour over the top and cook until raw taste is gone, about 30 seconds. Add stock and bring to a boil. Stir in lettuce and peas, reduce heat to medium-low, cover, and simmer until lettuce and peas are tender, about 5 minutes. Stir in yogurt or sour cream, if using. Taste, adjust seasoning as desired, and serve.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Warmdaddy's Braised Turkey Wings

Recipe courtesy of Warmdaddy's

Braised Oxtail

Recipe courtesy of Russell Simmons

Parmesan Peas

Recipe courtesy of Tiffani Thiessen

Braised Cabbage

Recipe courtesy of Michael Symon

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Braised Pork Belly Bao

Recipe courtesy of Ching-He Huang

Braised Pork Tacos

Recipe courtesy of Rachael Ray

Braised Quails with Wild Mushrooms

Recipe courtesy of Laura Calder

Beer Braised Brisket

Recipe courtesy of Susan Vu

On TV

Trending Videos

So Much Pretty Food Here