Braised lettuce with peas and mint

Ingredients

• butter or olive oil
• 6 spring onions
• 2 little gem lettuces
• 150 g frozen petit pois
• 0.5 litres of vegetable stock
• 1/2 teaspoon salt
• black pepper

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Preparation

• Cut the spring onions into segments and gently sautee in plenty of butter or olive oil in a large pan for 2 minutes.
• Cut the lettuces in half lengthwise, place cut side down in the pan, and add the vegetable stock and salt.
• Bring to a boil, turn heat to minimum, cover and simmer gently for 5 minutes.
• Add the petit pois, bring back to a boil, turn heat to minimum, cover and simmer gently for 2 minutes.
  
• Add the freshly chopped mint and some freshly ground black pepper and serve each lettuce quarter with stock and peas in a soup dish.

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