- 1/4 cup finely sliced scallions
- 3 tablespoons unsalted butter
- 1 drop garlic-infused oil (or any oil really)
- 1 cup shredded little butter lettuce
- 2 cups or 1 10 oz package frozen petits pois
- 1/2 cup hot chicken stock (concentrate or cube and hot water is fine)
- Slice the scallions finely, and cook them in the butter and oil until soft. Shred the lettuce and stir into the scallion, and when it's wilted add the frozen peas and stock.
- Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.