New This Month

Peas with Spinach and Bacon in Lettuce Cups


Wilted lettuce and peas is a classic side dish. This hearty version is substantial enough for a lunchtime main course.

  • Servings: 6


Source: Martha Stewart Living, May 2012


  • 4 slices bacon, cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 2 leeks (white and pale-green parts only), halved, thinly sliced into half moons, and rinsed well (2 cups)
  • Coarse salt and freshly ground pepper
  • 20 ounces spinach, tough stems removed, washed well (8 packed cups)
  • 2 cups shelled fresh garden peas (from 2 pounds in pods)
  • 1/2 cup chicken broth
  • 1 tablespoon finely chopped mixed fresh herbs, such as dill, chervil, and tarragon
  • 12 leaves Boston or Bibb lettuce


  1. Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.

  2. Melt butter in a large pot over medium-high heat until foamy. Add leeks and 1 teaspoon salt. Cook, stirring occasionally, until leeks are translucent, about 3 minutes. Add spinach, cover, and cook 2 minutes, stirring halfway through. Add peas and broth, and cook, stirring occasionally, until peas are tender and bright green, 3 to 4 minutes.

  3. Stir in herbs and bacon, and season with salt and pepper. Divide lettuce leaves among 6 plates, and top with pea mixture. Serve immediately.

Reviews Add a comment

  • Piranja
    20 JUN, 2012
    We thought this was pretty good. Surprisingly tasty and yet fairly healthy. I thought the spinach made it a little bitter, but that was ok. I might just have cooked the spinach too long, maybe? I used Tarragon but no chervil or dill on hand. Also exchanged the leeks for onions which I had and added some fresh parsley. Would do this again - not all the time but it's a nice switch up and I love almost anything in lettuce cups. :)