For the next meal from Saturday’s shopping trip, I wanted to use up all the lovely butter lettuce, as it wilts quickly! I found this recipe on Food Network (a site I go to quite often): Braised Lettuce and Peas. I’ve never cooked lettuce before, so I was willing to experiment – I wanted to do something other than simply make a salad. And since I had some frozen peas in the freezer,this seemed a perfect way to use them both! The recipe calls for shallots, though, which really can’t be found on St. Croix (at least not very fresh), so instead I substituted the last of the organic onions.
I also had some organic grits, and I thought those would go well with the lettuce and peas, so I got that out too.
I chopped up lettuce, tossed in the pot with the peas. Grits on to boil.
Chopped up the cucumbers, tossed with pepper, salt, and a splash of white wine vinegar…and then I noticed the lovely ripe avocado just waiting to be eaten (doesn’t it look lonely in the photo?). So that was sliced up to add to the meal.
And done. A simple weekend meal. Doug likes hot sauce on his grits and avocados, so I sprinkled a bit on top before serving it to him.
The butter lettuce was very good cooked! I think next time I’ll wait a bit longer before tossing the lettuce in to cook with the peas so it doesn’t cook down so much. It seems to me that maintaining a bit more of the “leafiness” vs. a spinach-like texture would be nicer. But it still was very tasty, and another experiment done. So don’t be shy about experimenting with food, especially for a daily meal…you just might surprise yourself with how good it turns out!