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Buttered Peas and Lettuce with Tarragon

Scott Phillips

Servings: 2 as a first course or 4 as a side

Braised peas and lettuce is a classic French dish that can be a first course or a side dish; it goes well with lamb or fish.


  • 1/2 cup lower-salt chicken broth
  • 1 large shallot, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1-3/4 cups shelled fresh peas or frozen peas, thawed
  • Leaves from 1 large sprig fresh tarragon
  • Leaves from 1 large head Bibb lettuce, thickly sliced
  • 2 Tbs. unsalted butter

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 190
  • Carbohydrates (g): 10
  • Fiber (g): 4
  • Protein (g): 4


  • Combine the broth, shallot, 1/2 tsp. salt, and 1/4 tsp. pepper in a 12-inch skillet. Cover and bring to a boil over high heat. Turn the heat to low, add the peas and tarragon, then top with the lettuce. Cover and simmer, stirring twice, until the peas and lettuce are tender, about 5 minutes. Stir in the butter, season to taste with salt and pepper, and serve.


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