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
Photography: VICTORIA PEARSON
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
Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.
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.
Stir in herbs and bacon, and season with salt and pepper. Divide lettuce leaves among 6 plates, and top with pea mixture. Serve immediately.