Wilted Iceberg Lettuce and Peas braised in Olive Oil
(Serves 8) – Vegan, Gluten-Free, Soy-Free

Yesterday was Taco night…who says Vegans can’t enjoy a good taco night. Anywho, I had left over lettuce since I only used ½ head for the tacos (I stopped buying the bagged lettuce long ago). Certain produce, like iceberg, I don’t like letting it linger around in the fridge too long. This recipe is quick and easy, ready in about 15 minutes or make a Iceberg Wedge salad with leftover lettuce. This is a very simple recipe and makes a great side or main dish and is even perfect for lunch. I served this up with Quinoa (more on Quinoa) on the side. For a Round 2 leftover recipe, I tossed the remaining braised Iceberg and Peas with the leftover quinoa, pictured below!

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 Small Yellow Onion, chopped
1 (16oz Pkg) Frozen Peas, thawed (or sub fresh peas)
½ Head Iceberg Lettuce, shredded, washed/dried
1 ½ Tsp Salt, divided
1 Tsp Fresh Ground Pepper, divided
½ Tsp Tarragon
½ Tsp Dill

Directions:
-Remove outer leaves and core of Iceberg Lettuce, chop (shred up) with a knife. Rinse under cool water and dry (I use my salad spinner).
-Heat Olive Oil in sauté pan over medium heat and add onions. Sauté for about 3-5 minutes until onions are translucent.

-Add: Peas, Tarragon, Dill, ½ Tsp Salt/Pepper and continue to warm through for another 3 minutes.

-Add lettuce and continue to warm through until slightly wilted. Add remaining salt/pepper and serve. Enjoy!

Note: You can finish with or add 1 Tbsp of Earth Balance during cooking if you wish also to add another layer of flavor. I was out so this time I used only Extra Virgin Olive Oil.