Petits Pois a la Francaise

By susanwadle

(Copyright 2004, Feast, Hyperion, All Rights Reserved)">Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)

Ingredients

• 3 small or 2 fat scallions, finely sliced
• 3 tablespoons unsalted butter
• 1 drop garlic-infused oil (or any oil really)
• 1 Little Gem (Butterhead) lettuce, shredded
• 2 cups frozen petits pois
• 1/2 cup hot chicken stock (concentrate or cube and hot water is fine)

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.

Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.