Petits Pois A La Francaise (Small Peas With Shredded Lettuce)

• 2 10-ounce packages frozen green peas with pearl onions
• 1 small head Boston lettuce, about 1/4 pound
• 2 tablespoons butter
• 1 teaspoon flour
• Salt to taste

1. Allow the peas and onions to stand until defrosted.
2. Cut away and discard the core of the lettuce.
3. Rinse and pat dry.
4. Cut the leaves into fine shreds.
5. There should be about 3 cups.
6. Blend 1 tablespoon of the butter with the flour until smooth.
7. Set aside.
8. Heat the remaining tablespoon of butter in a small skillet and add the shredded lettuce.
9. Rince and pat dry.
10. Cook, stirring, until wilted.
11. Add the peas and onions and salt.
12. Cover and cook about 4 minutes.
13. Stir in the but ter-flour mixture and cook briefly.

pearl onions, boston lettuce, butter, flour, salt

Taken from cooking.nytimes.com/recipes/2199 (may not work)