Wilted Peas And Lettuce
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1 1/2 cups Chicken or Vegetable Stock
1 1/4 pound Garden peas, shelled
1 cup whipping cream
1 cup torn lettuce
2 Tbsp. Green onion tops, finely chopped
Sea salt and fresh ground pepper to taste
Heat the stock to boiling in a medium saucepan. Add the peas, cook 1 minute, and drain. (Reserve the stock to use at another time.)
Heat the cream to boiling in a medium skillet; reduce the heat. Simmer until the cream has reduced to half, about 12 minutes. Stir in the peas and lettuce. Toss until the lettuce is just wilted, about 3 minutes. Add the green onion tops and the sea salt and pepper to taste. Serves 4.
Source: Greene, Greene on Greens.