Crisp head lettuce varieties like Iceberg are delicious gently braised with peas to make a side dish with style. If you have never cooked lettuce, read on and give this recipe a go!
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What to do with that Boring Iceberg Lettuce!
My love of cooked lettuce came about about 10 years ago when the local fruit and veg coop supplied me with an iceberg lettuce week after week in my salad bag. Iceberg is loved by restaurants and caterers as it lasts a good long while, but it is SO boring, and the longevity meant I’d have rarely started the previous week’s before another one arrived!
A wedge of iceberg dowsed with blue cheese sauce is a classic for reason, but the dish is all about the sauce, surely the lettuce is merely a nod to healthiness, a vehicle for getting the sauce plate to fork, and I’d wager a healthy contribution to a restaurant’s profit margin.
However there is a strong French tradition of cooking lettuce, and once you have had cooked lettuce you will love it! I adore this dish and will now buy an iceberg just so I can make it!
Cooking with Lettuce
A hundred years ago, braised lettuce was as familiar on English tables as it was in France. Mrs Beeton talked of sending it to the table ‘in a good brown gravy flavoured with lemon-juice,’ while many cooks garnished it with crisp bacon. Somewhere along the line, however, it went out of fashion on this side of the Channel.
Today, many cooks are now unsure about how to cook lettuce. In fact, I suspect that the very idea of cooked lettuce is surprising to some.
This is a real shame, as the delicate flavour of braised lettuce can be absolutely delicious. And once cooked it transforms from the dull bland unlovely iceberg lettuce.
If you are trying to get more veg into your diet, then this lovely traditional recipe is a great one to add to your repertoire. It’s inexpensive, almost fat free, low in calories and very easy to make.
Lettuce is also delicious in light summer soups, like this fat-free pea and lettuce soup or my leftover salad soup.
Why you will love this dish
- It is delicious! So delicious. Trust me and try it. Dull bland boring iceberg lettuce is transformed into a delightful buttery, nutty, slightly bitter vegetable. I can eat a whole one.
- You will make this again and again – I actually crave this when I’m feeling a bit under the weather. It is light, warming, nourishing simple and filling.
- It is really easy – four every day ingredients and some seasoning is all you need.
- It is frugal – unloved iceberg lettuce is very inexpensive – I often pick it up on the reduced shelf.
- It is low in calories, but high in vitamins – it is also surprisingly filling despite only having 66KCal per dish.
- It counts towards your five a day!
- It helps cut down on food waste – salad is frequently thrown away in the UK.
Storing Lettuce
Lettuce, along with cauliflower, broccoli, carrots and a lot of green vegetables, is sensitive to ethylene. This gas is released by bananas, orchard fruits and onions, and can speed up the decay of your vegetables, so store your lettuce and other veg away from the fruit.
Lettuce can turn brown very quickly once picked and someone even came up with the idea of using special plastic knives to cut the leaves instead of metal ones. Unfortunately, any deterioration in the lettuce comes from exposure to oxygen in the air rather than in your knife, so there is really no need for a special lettuce knife to clutter up your kitchen!
Lettuce for salad is better torn rather than cut, but for this recipe, just cut the lettuce with a normal kitchen knife and cook right away.
Braised Iceberg Lettuce with Peas
Lettuce with peas is a classic combination, giving a great mix of textures and flavours.
I have chosen Iceberg lettuce for my braised lettuce. Crisp and hardy, these robust lettuces were developed to keep well when transported long distances across the USA from California, where most of America’s lettuce is still grown. The name is said to come from the ice on which they were kept in transit.
Iceberg lettuce is ideal for recipes like this. It will retain some shape and structure when cooked gently where others types of lettuce might turn to mush. The flavour is slightly bitter and nutty, which works well with the sweet green peas.
How to Make Braised Iceberg Lettuce with Peas
Step one – Gather the ingredients. Measure out the frozen peas, vegetable stock and soy sauce.
Step two – Cut the lettuce into quarters. Cut through the stem so that each quarter keeps its shape.
Step three – Put the oil in a shallow casserole dish or sauté pan, on a medium heat. Once the oil is hot, add the lettuce and fry, turning it so that it browns on all sides.
Step four – Add the peas and the stock to a depth of 1.5cm / 1/2″, cover the dish with a lid, and turn to a low simmer. Let the dish simmer for about 15 minutes.
Step five – Season with salt and pepper, and a dash of soy sauce if wanted. Serve immediately.
Hints and tips for Cooked Lettuce
- Vary the type of lettuce – I have always used iceberg for this as I used to frequently get them in my veg box and was at a loss on how to use them up. Try any crisp lettuce, such as Cos, Romaine or Little Gem.
- I usually use regular vegetable stock. You can also use soy sauce, or noodle broth.
- Make this more luxurious by adding a knob of butter, swirl of cream or a glug of sherry or white wine – or even all three.
- Vary the vegetables – green beans, mangetout, broad, or baby runner beans would all work well.
- Make it more substantial with the addition of some freshly cooked baby potatoes.
- Top with herbs – chopped chives, parsley, coriander / cilantro, or tarragon with a chicken dish.
Braised Iceberg Lettuce
Ingredients
- 1 Iceberg lettuce
- 1 tbsp olive oil
- 150 ml vegetable stock
- ½ cup frozen peas
- salt & pepper (to taste)
- soy sauce (a dash to taste – optional)
Instructions
- Cut the lettuce into quarters (through the stem, so each segment holds together).
- Add the oil to a casserole dish on a medium heat. When the oil is hot, fry the lettuce on all sides until it is starting to turn brown.
- Add about 1.5 cm / ½" stock to the dish. Put the lid on and turn the heat right down. Simmer for about 15 minutes.
- Add the frozen peas, if you need to leave the lid ajar to concentrate the juices and cook for a further 5 minutes.
- Season with salt and pepper, and a dash of soy sauce if wanted, and serve.
Notes
- Vary the type of lettuce - I have always used iceberg for this as I used to frequently get them in my veg box and was at a loss on how to use them up. Try any crisp lettuce, such as Cos, Romaine or Little Gem.
- I usually use regular vegetable stock. You can also use soy sauce, or noodle broth.
- Make this more luxurious by adding a knob of butter, swirl of cream or a glug of cherry or white wine - or even all three.
- Vary the vegetables - green beans, mangetout, broad, or baby runner beans would all work well.
- Make it more substantial with the addition of some freshly cooked baby potatoes.
- Top with herbs - chopped chives, parsley, coriander / cilantro, or tarragon with a chicken dish.
- This recipe is 3 Weight Watchers Smart Points per portion
Post originally published in 2010. Updated with a new images, step by step instructions and hints and tip October 2020. (An original photo for comparison).
Miss Anne
Hi Helen – not unlike a classic French bistro dish – lettuce heart braised in butter and white wine with peas and broad beans – which I adore. People are always so surprised that you can cook lettuce! I’ll bet your version is lovely with rice noodles (soy – genius).
Sarah
No 70s salad would be complete without some chunks of tasteless low-fat cheese!
I must admit I’m not a great fan of the iceberg, but it can go quite well in burgers and burritos, next to cooked things where it retains its crispness better than other kinds of lettuce that just tend to wilt and go stringy, threatening to dismantle the whole burger as you tug them out with your teeth.
Johanna GGG
I love icebergs but once a week would challenge me – I shred it into a Mexican salad or tacos but my aim is to try a lettuce risotto – found a recipe for this ages ago but have not been brave enough.
I always find the word braise puts me off dishes – just doesn’t seem right to me but I am sure if I could get over this silly prejudice I would love your lettuce dish
Kip
I’m a big fan of iceberg, but mainly for added texture in a meal (like mentioned above, burgers, tacos, etc…). There’s a small Japanese restaurant in Brighton that does a mean rice and tofu dish, and they use a few thin slivers of iceberg in the mix. I never thought much of the idea of cooked lettuce, but it’s probably my favourite component of the bowl! I definitely must try braising it myself at home, though I suspect my partner will give me a dirty look and turn to toast. Oh well, more for me!
Anne
I’ve never braised it on its own but this sounds really good! I love iceberg or even romaine cooked in a risotto as think it adds a lovely crunch and flavour, needn’t just be confined to salad! :)
Choclette
I used to make lettuce soup when I had a surfeit of lettuces which always tasted really good. Can’t seem to grow them these days, so no danger of too many of those. I have been reading quite a lot about how delicious they are grilled!
janet
Wow – what a wonderful idea to do with iceberg lettuce. I don’t think I’ve bought iceberg in years!!
This recipe reminds me of my favourite way to cook cabbage.. braised, of course: http://tastespace.wordpress.com/2010/05/14/braised-green-cabbage-with-onions-carrots-and-a-poached-egg/
Gwen E
I had never thought of cooked lettuce, but this sounds really tempting. Definitely going to give this a try.
Sophie
I always find that after buying an iceberg lettuce, I get so far through and tire of it quickly. This would be a nice alternative to try.
michele h peterson
This recipe reminds me of a dish I loved as a kid that featured shredded braised lettuce. Your modern version of that classic sounds delicious esp when served with fish!
Stephanie
Interesting recipe, I never thought to cook iceberg lettuce!
Kelly Anthony
What a great and unique way to use iceberg lettuce. I would of never thought to braise it.
Caroline
I’m with you in the initial thought of getting bored with iceberg lettuce easily, but I am so intrigued to give this a try as it sounds like a great way to make it much more interesting!
Toni
This was SO good! My family loved it!
Patricia
I cook something similar, and add cream to it, my children have always loved it. Such a good way of using tired lettuce, and really rather tasty.
Charlie Hatton
Love this idea, and it was such a good success. I was really surprised with the results, but would certainly recommend.