Braised Lettuce with Summer Veg & Bacon

We had this as a substantial side dish to go with some pan fried calves liver. The boy was not that keen on the liver and though he thought he wouldn’t like cooked lettuce, he did like this.

2 lettuces

Thick slice butter

100g bacon lardons

2 small leeks

250g fresh peas, podded

250ml vegetable stock

Quarter the lettuce and wash it well.

Melt the butter in a large pan, add the bacon, and sweat with the lid on for 5 minutes, stirring from time to time. Trim and slice the leeks – not too much of the tough green part, and add to the bacon.

Once the leeks start to soften, add the peas, lettuce and stock. I like Marigold Swiss Bouillon or Knorr vegetable stock pots. Season well with salt and black pepper. Bring it the boil, and then put the lid on and let it simmer gently for 20 minutes.

Lift out all the vegetables and see how much stock is left – there should only be about a ladleful. If there is any more, boil it off until it reduces. Pour over the lettuce mix.

As I said, the boy liked this, but wasn’t so keen on the liver (despite the fact it was tender and pink in the middle). Next time I make it, we’ll have it with crusty bread and a couple of English cheeses instead.