Ingredients

• 4 Tbsp. unsalted butter
• 3 leeks, white and pale green parts only, thinly sliced, well rinsed
• 1 tsp. kosher salt, plus more
• 1 tsp. kosher salt, plus more
• 1/2 tsp. freshly ground black pepper, plus more
• 1/4 cup dry white wine
• 2 heads of Little Gem lettuce or romaine hearts, thinly sliced
• 1 lb. frozen peas, thawed
• 2 Tbsp. finely chopped chives
• 2 Tbsp. finely chopped mint
• 1 tsp. finely grated lemon zest
• 1/4 cup roasted, salted pistachios, coarsely chopped

Instructions

1. Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5–7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1–2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
2. Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.