Braised Lettuce and Peas, Cucumber Salad, Avocados, and Grits


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!