1 tablespoons olive or vegetable oil
3 medium shallots, halved and thinly sliced
1 tablespoons all-purpose flour
1 cup low-sodium chicken broth
2 medium heads butter lettuce, washed, core removed, leaves halved and thinly sliced crosswise (Boston or bibb)
2 cups frozen baby peas
3 tablespoons greek yogurt or sour cream (optional)
Heat oil in a medium frying pan over medium-high heat. When it shimmers, add shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 2 minutes. Sprinkle flour over the top and cook until raw taste is gone, about 30 seconds. Add stock and bring to a boil. Stir in lettuce and peas, reduce heat to medium-low, cover, and simmer until lettuce and peas are tender, about 5 minutes. Stir in yogurt or sour cream, if using. Taste, adjust seasoning as desired, and serve.
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