Petits Pois a la Francaise
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.
Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)
Recipe courtesy of Emeril Lagasse