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Sugar snap peas steamed in lettuce leaves

Time 20 minutes
Yields Serves 6
Sugar snap peas steamed in lettuce leaves
(Bryan Chan / Los Angeles Times)
1

Arrange 4 or 5 leaves of romaine in the bottom of a large steamer basket, overlapping them so there are no gaps.

2

Place the peas in a bowl with the shallots, lemon zest and sage leaves. Toss to combine well and then arrange the peas in an even layer on top of the lettuce leaves.

3

Arrange another 4 or 5 leaves of romaine on top of the peas, overlapping them so there are no gaps and gently pressing down to make a tight fit.

4

Place the steamer basket over a pot of cold water and cover tightly. Heat over high heat and cook 3 minutes after the steam begins to appear. The peas will be crisp and juicy. Remove the top layer of lettuce and empty the peas into a serving bowl, discarding all the lettuce. Stir in the butter and season with the coarse salt. Serve immediately.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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