Delicate lettuce is gently braised with green peas and bacon for a delightful side dish inspired by the region of Gondor from Tolkien’s The Lord of the Rings.
A Feast in Gondor – Inspired by The Lord of the Rings
Let us travel to Middle Earth, down the Anduin River, for a lavish feast in Gondor. A feast in the great southern kingdom of men is imbued with the splendour of a realm rich in history and majesty. To create recipes worthy of the Great Hall of Feasts in the White City of Kings, we take inspiration from Tolkien’s own imagined ideas of Gondor, the different geographical regions of Gondor, and the influence of Minas Tirith as an urban centre.
Farmlands of the Pelennor Fields
While Peter Jackson’s The Lord of the Rings films show a bare grassland surrounding the White City of Minas Tirith, in Tolkien’s novels, the Pelennor Fields are described as thriving, fertile farmlands. A wide array of fresh produce, grains, and livestock would have been raised to feed the people and armies of Gondor. This delightful vegetable side dish makes use of that fresh produce with delicate lettuce hearts gently braised with green peas and bacon.
Ingredient Notes
Lettuce: You will want to choose a lettuce that can hold up to the braising process. I like to use romaine hearts, if possible, from small heads of romaine. Little gem lettuce will work as well but can be harder to source.
Green peas: Fresh or frozen green peas can be used. If using frozen, thaw the peas before cooking so that they will cook quickly and not lose their bright green colour.
Bacon: I like using a thick slab of bacon that I can dice into small cubes. Alternatively, use a thick cut bacon and cut into small pieces. The bacon can be omitted to make this dish vegetarian if you prefer.
Broth: Either chicken or vegetable broth can be used.
How to Make Braised Lettuce and Peas with Bacon
Prep the vegetables
Remove the large, dark green outer leaves of the romaine to expose the heart. Set the leaves aside for another use. Trim the edge of the root but keep it intact. Cut the lettuce hearts in half directly through the root so they stay intact. Set aside.
Dice the onion and mince the garlic. Chop the bacon into small cubes and set aside. Thaw the peas before cooking.
Braise the vegetables
In a wide skillet, cook the bacon over medium heat until browned and crispy. Remove from the heat and use a spoon to remove most of the bacon fat. Add the onion and sauté for a few minutes until softened. Then, add the minced garlic and sauté for 30 seconds until fragrant.
Add the broth to the skillet and bring to a simmer. Season with a pinch of pepper.
Place the lettuce hearts into the skillet, cut side down. Let simmer for a few minutes then flip over. Simmer another minute or two until the lettuce is tender. Remove the lettuce from the skillet and set aside on a plate.
Add the peas and cook until the broth has reduced slightly, and the peas are cooked through. Check the seasoning, adding salt only if needed. Add the lettuce back to the pan to rewarm if necessary.
Serve the Braised Lettuce and Peas with Bacon
To serve, spoon the peas and bacon into a serving dish along with some of the braising liquid. Nestle the lettuce hearts on top of the peas and garnish with chopped parsley if desired. Enjoy!
