Braised Lettuce with Peas

• 2 tbl unsalted butter
• 2 spring onions or 3 scallions thinly sliced, or one quarter of an onion, finely chopped
• About 20 large leaves of lettuce, washed well and sliced into 1-inch ribbons (stalks OK)
• About 1/2 cup vegetable or chicken stock (low-sodium if packaged), or water
• 1/2 tsp coarse kosher salt
• 1/2 tsp sugar
• 1 cup fresh shelled peas (or frozen)
• 1 tbl heavy cream or creme fraiche (optional)

1. Melt butter in a large saute pan over medium heat and add onions. Cook until soft but not colored, about 4 to 5 minutes. Reduce heat to medium-low.

2. Add ribboned lettuce to pan with stock, salt and sugar and toss to combine.

3. Add peas, cover pan and cook, just until lettuce and peas are tender, about 5 minutes, but might take longer for more sturdy varieties of lettuce.

4. If using cream, stir in at end. Taste and add seasoning as desired. Serve immediately.