Fresh Peas Stewed With Lettuce

• 2 tablespoons unsalted butter
• 2 scallions, thinly sliced
• 1 1/2 cups shredded green leaf or iceberg lettuce
• 2 cups shelled fresh peas (about 2 pounds unshelled)
• 1/2 teaspoon fresh summer savory or marjoram or pinch of dried
• 18 teaspoon salt
• Large pinch of sugar

1. Heat the butter in a saucepan.
2. Add the scallions and shredded lettuce, tossing to coat.
3. Cook, uncovered, until wilted, about four minutes.
4. Add the peas, savory or marjoram, salt and sugar, stirring gently to combine the ingredients.
5. Cover the pan tightly and cook until the peas are just tender, stirring once or twice, about eight minutes.
6. Serve hot.

unsalted butter, scallions, green leaf, fresh peas, fresh summer, salt, sugar

Taken from cooking.nytimes.com/recipes/10784 (may not work)