French Peas

• 2 spring onions, sliced
• 1 clove garlic, minced
• 2 tbsp (30 ml) butter
• 1 tbsp (15 ml) olive oil
• 1 heart of romaine, or baby romaine lettuce
• 2 cups (500 ml) frozen peas
• 1/2 cup (125 ml) chicken stock
• 1/2 tsp (3 ml) salt

Gently fry the green onion and garlic in the butter and oil until onion is tender.
Slice across the lettuce to give 1/2" (1 cm) strips and add to the onion mixture.
Stir over heat until lettuce has wilted.
Add the frozen peas, salt and chicken stock and mix well.
Cook at a low gentle boil, uncovered, stirring occasionally until the peas are cooked. (about 10 minutes)

Drain, but sprinkle lightly with the cooking liquid before serving.