Well, the news is out. I love broad beans and have had quite a broad bean fest this year, eating them in various ways and forms on most days. This recipe is a gentle braise that is very much French in style, gentle in style and flavours, but glorious as a dish.
It uses those lettuce leaves that can withstand heat – cos and iceberg are two that are ideal for this recipe. You can use other leaves, but make sure that they are not too strongly flavoured or else they will overwhelm the dish.
Similar recipes include Braised Broad Beans, Peas and Lettuce with Parmesan Rice, Mustardy Peas with Purslane, Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Feta and Preserved Lemon, and Spring Pasta with Broad Beans and Mint.
French Braised Lettuce, Broad Beans and Peas | Lettuce and Broad Beans a la Grecque
Take some substantial lettuce – cos or iceberg – blanched and peeled broad beans, podded peas, and peeled and sliced spring onions (scallions). Place in a liquid made with light stock or water, white wine and a good glug of extra virgin olive oil. Add a couple of aromatics, just a little – a leaf of sage, a couple of lemon verbena leaves, a stalk of thyme or a couple of leaves of parsley, for example. Bring to a low simmer and simmer gently for 5 – 7 minutes. Finely grate some lemon rind over the peas and beans, and season with a little salt and white pepper.
Serve with some broth. Retain the remaining broth for soups or risottos.Eat warm or cold.