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It might seem counter-intuitive to cook lettuce, but in Vegetable à la Française the lettuce helps hold and bring together all the delicious elements that go into making it.
This super-easy recipe, adapted from Lia Leendertz' The Almanac, is a great one to try if you have a glut of green vegetables. It's particularly suited to beans and peas. You can either use just one type of veg, or go for a mixture, depending on what you have to hand.
It makes a perfect little side dish and goes particularly well with chicken, but it can be served with some crusty bread to make a quick and easy lunch.
3 spring onion
2 cloves garlic
1 little gem lettuce
150ml hot chicken or vegetable stock
300g green vegetables - for example, peas, French beans, runner beans, mangetout, shelled broadbeans
Chop the spring onions and garlic, then cook them in butter over medium heat until soft.
Shred the lettuce (or slice very finely with a knife) and add it to the pan, stirring until wilted.
Add the stock, bring to the boil and add the vegetables. Simmer, with the lid off, until all is cooked and tender.
Season and serve.