Recipe courtesy of Aida Mollenkamp
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
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.

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