When I hear peas, the first thing that comes to mind is, “Pass the peas, please, Louise!” or “Easy Peasy, Lemon Squeezey!” I have no clue where these saying come from, but it gives peas an innocent and sweet vibe. But that’s what peas are; perfectly sweet little beads that can never go wrong. Peas are the perfect companion to mint as they both complement each other. And for that reason, the cups are filled with sautéed peas, and topped off with mint. Does this scream Spring or what?
- 1 tablespoon ghee
- 2 cups of thinly sliced leeks (white and pale-green parts only), rinsed well
- Coarse salt and freshly ground pepper
- 8 cups spinach, tough stems removed, washed well
- 2 cups shelled fresh (or frozen) peas
- 1/2 cup chicken broth
- 1 tablespoon finely chopped fresh mint
- 4 tablespoons fresh feta, crumbled
- 12 leaves Boston or Bibb lettuce
Melt the ghee in a large pot over medium-high heat. Add leeks and a pinch of salt. Cook until leeks are translucent, about 3 minutes. Add spinach, cover, and cook 2 minutes, stirring halfway through. Add peas and broth, and cook, stirring occasionally, until peas are tender and bright green, 3 to 4 minutes. Drain excess broth, if necessary.
Stir in the mint, and season with salt and pepper. Divide lettuce leaves among 6-8 plates or bowls, and top with pea mixture. Dress with feta.