This side dish from Chez Panisse Vegetables by Alice Waters is bursting with the bright flavors of spring.
1 pound shelled sweet peas
1 head of fresh lettuce, torn
1 cup spring onions, chopped
2 tablespoons butter
Thyme sprig and fresh chives
1. In a saucepan, gently stew onions and lettuce leaves in a tablespoon each of butter and water, plus a sprig of thyme, until onions begin to soften.
2. Add shelled peas and cook until just tender. Season with salt and pepper and finish with a little butter and finely-chopped chives.