Braised Leeks, Peas, and Lettuce

Name: Braised Leeks, Peas, and Lettuce
Yield: 4 servings
Ingredients: 1 4 Tbsp. unsalted butter; 1 3 leeks, white and pale green parts only, thinly sliced, well rinsed; 1 1 tsp. kosher salt, plus more; 1 1 tsp. kosher salt, plus more; 1 1/2 tsp. freshly ground black pepper, plus more; 1 1/4 cup dry white wine; 1 2 heads of Little Gem lettuce or romaine hearts, thinly sliced; 1 1 lb. frozen peas, thawed; 1 2 Tbsp. finely chopped chives; 1 2 Tbsp. finely chopped mint; 1 1 tsp. finely grated lemon zest; 1 1/4 cup roasted; 1 salted pistachios; 1 coarsely chopped

From the kitchen of Carly

Buttery leeks go silky and tender in white wine, then brighten with sweet peas, delicate lettuce, and fresh herbs. It's spring in a pan, gentle and vegetable-forward, perfect as a side dish that actually tastes like something worth eating.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 Tbsp. unsalted butter
13 leeks, white and pale green parts only, thinly sliced, well rinsed
11 tsp. kosher salt, plus more
11 tsp. kosher salt, plus more
11/2 tsp. freshly ground black pepper, plus more
11/4 cup dry white wine
12 heads of Little Gem lettuce or romaine hearts, thinly sliced
11 lb. frozen peas, thawed
12 Tbsp. finely chopped chives
12 Tbsp. finely chopped mint
11 tsp. finely grated lemon zest
11/4 cup roasted
1salted pistachios
1coarsely chopped

Instructions

Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5, 7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1, 2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.