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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

18 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
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. :)