Tender sweet peas, braised lettuce, salty ham and a little butter: classic French peas (petits pois à la française) are the kind of side dish that quietly steals the show.
They’re ready in about 30 minutes, in one pan. They work perfectly with frozen peas all year round, and taste far more elegant than the effort involved.
Audrey’s note
Classic French Peas were an absolute staple at my school cantine for lunch, in Brittany. They would often be served with a Steak Haché (burger patty) or a Cordon Bleu, and us kids would literally gobble them up. Maybe it was the small cubes of ham, the soft lettuce, or that delicious butter – but we never had any complaints eating those veggies!
These peas served with ham and lettuce are a classic on the Sunday table too, with meat or fish. And I think they’re a great side dish to have in your repertoire.
Here’s what I want you to know before you start. This is not a dish of peas simply boiled and buttered. The French way is to braise them gently with lettuce, onion and a little fat, so the peas cook in their own juices and absorb all the flavor around them. It’s a small technique that makes a big difference.
Bon appétit !
What are classic French peas?
Petits pois à la française, translating to “French-style peas” is one of the oldest and most beloved vegetable preparations in French home cooking. The peas are slowly braised with butter, onion and lettuce, sometimes with bacon or ham, and the lettuce melts into a soft, silky texture.
The dish has a royal pedigree. Peas became a craze at the court of Louis XIV in the late 1600s, and French cooks have been refining the recipe ever since. Today it remains a bistro and family classic, served with roast chicken, ham, veal, fish or a simple fried egg.
What makes them “French”?
- Braising, not boiling. The peas cook in a small amount of liquid with butter, so nothing is poured down the drain.
- Lettuce in the pan. It often sounds odd to Americans, but cooked lettuce turns silky and sweet, and it’s the signature of the dish.
- A touch of sugar. It balances the starchiness of peas, especially frozen ones.
- Gentle heat. Low simmer, no rush.
Traditional versions often use pearl onions or spring onions, a bouquet garni and a splash of water. My everyday version uses yellow onion and a little garlic, a handful of ham for savory depth, and stock for richness. Just like the version I remember from my elementary school cantine.
Fresh or frozen? In France, plenty of households cook this with good frozen petits pois, and I do too. Frozen peas are picked and frozen at their peak, so unless you have truly fresh, just-picked peas in spring, frozen is usually sweeter and more tender than the starchy “fresh” peas that have sat in a supermarket for days.
Ingredients you need to make this French Peas recipe
You can find the full quantities in the recipe card below.
- Frozen peas. Look for frozen petits or “sweet” peas if you can. There’s no need to thaw them, we add them to the pan while they’re still frozen.
- Little gem lettuce. Known in French as “sucrine”, little gem lettuce is sweet, tender and sturdy enough to braise. You can easily find some at Trader Joe’s and most grocery stores in the US and Canada. If you can’t find it, use the inner leaves of romaine, or ¼ of a regular lettuce.
- Butter: unsalted, and don’t swap it for oil. Butter gives the peas their round, silky finish.
- Onion and garlic: the aromatic base.
- Deli ham: I use jambon blanc style cooked ham. Diced bacon (lardons) works too, for a smokier version.
- Sugar: a small amount rounds out the flavor.
- Vegetable stock: I recommend using a low-sodium stock to keep the salt in your control, since ham is already salty.
- Black pepper: freshly ground is best.
Quick recipe rundown
Here is a quick rundown of how to make the recipe.
- Sweat the aromatics. Melt the butter over medium-low heat in a large, shallow pan. Cook the onion and garlic until translucent, then add the ham.
- Slice little gem lettuce into big wedges.
- Add everything else. Nestle in the frozen peas and lettuce wedges, sprinkle with sugar and pepper, and pour in the stock.
- Simmer, then reduce. Cover and bring to a low simmer, then uncover and let the liquid cook off.
My tips for the best French peas
- Use a wide, shallow pan. More surface area means the liquid reduces evenly and the peas stay bright.
- Keep the heat low. Always keep a low simmer while braising: a hard boil makes the peas dull and mushy.
- Salt last. Ham and stock vary a lot in saltiness, so taste at the end before adding any more salt to your dish.
- Don’t walk away near the end. Once the liquid is nearly gone, the buttery “sauce” coats the peas. That glossy, barely saucy stage is exactly what you want.
Can I make this side dish ahead?
You can cook them a few hours ahead and gently reheat with a splash of stock or water. But do know they are best fresh, as the peas lose their bright green color as they sit.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
FAQs – Classic French Peas
Can I use fresh peas instead of frozen?
Yes, although this recipe is tailored for frozen peas. So, here’s how I’ll do it with fresh peas: shell them and use the same quantity (you’ll need about 1.5 kg / 3 lb in the pod). Fresh peas may need 5 to 10 minutes less of braising, depending on their size.
Can I use canned peas?
No, I don’t recommend it. Canned peas are already fully cooked and will turn mushy before they have time to absorb the cooking liquid fully. Stick to frozen or fresh peas that’ll stand at least 10-15 minutes of braising.
Do I have to use lettuce?
It’s the signature of this French dish, so I’d say yes! It cooks down until it is silky. Little gem is best, but romaine hearts or butter lettuce also works.
Can I make this vegetarian?
Yes. Simply skip the ham and make sure you use vegetable stock. You can add a pinch of salt and a small knob of extra butter, since you won’t get the fat and salt from the ham.
What do I serve with French peas?
They are lovely with roast chicken, pork, ham, pan-seared fish or lamb, and also with a fried egg and crusty bread for a light supper.
Why is there sugar in a savory dish?
A little sugar balances the natural starchiness of peas and brings out their sweetness, a classic French trick. It shouldn’t taste sweet.
I hope you enjoy this recipe as much as I do. If you have any questions or feedback, please leave a comment – I’ll be glad to assist.
More French Side Dishes to try:
- Vichy Carrots (French-Style Glazed Carrots)
- French Green Beans Almondine
- Cauliflower Gratin
- Classic Potato Gratin Dauphinois
- Brussels Sprouts Gratin
- Classic stove top Ratatouille
- Roasted Garlic Mashed Potatoes
