This French-inspired recipe is loose and forgiving in proportion and spirit. Add more peas if you like, or less. You might spruce it up with a dollop of creme fraiche just before serving or add a splash of white wine instead of stock while cooking. A small handful of chopped herbs such as chives, basil or mint would be nice as well.
- 1 small knob of butter—about a tablespoon or so
- Olive oil
- 1 stalk green garlic, finely chopped or 1 minced clove mature garlic
- 1/2 cup chopped green onion or spring onion
- 1 cup shelled fresh peas (or thawed frozen peas)
- Splash of water or stock
- 2 cups roughly chopped lettuce leaves, tough stems removed
- Salt and freshly ground black pepper
- Warm the butter with a healthy drizzle of olive oil in a large skillet over medium heat. Add garlic and onion and cook until onion is soft, but hasn’t taken on color.
- Add peas and cook for one minute before pouring in a splash or two of water or stock to moisten the vegetables. Cook peas until barely tender and bright green—2 minutes or so. Stir in lettuce and cook until leaves are wilted, and stems are tender but still crisp. Season with salt and pepper to taste.