Ingredients
4 slices bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 leeks (white and pale-green parts only), halved, thinly sliced into half moons, and rinsed well (2 cups)
Coarse salt and freshly ground pepper
20 ounces spinach, tough stems removed, washed well (8 packed cups)
2 cups shelled fresh garden peas (from 2 pounds in pods)
1/2 cup chicken broth
1 tablespoon finely chopped mixed fresh herbs, such as dill, chervil, and tarragon
12 leaves Boston or Bibb lettuce
Preparation
Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.
Melt butter in a large pot over medium-high heat until foamy. Add leeks and 1 teaspoon salt. Cook, stirring occasionally, 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.
Stir in herbs and bacon, and season with salt and pepper. Divide lettuce leaves among 6 plates, and top with pea mixture. Serve immediately.
