Peas with Spring Onions, Lettuce & Herbs

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.

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