|Olive oil||2 Tablespoon|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Iceberg lettuce leaves||4 Large, washed and shredded (Outer Leaves)|
|Young peas/2 packages, 10 ounce each frozen petite peas, thawed to separate||3 Pound, shelled to make 3 cups|
|Chicken broth/Water||1⁄2 Cup (8 tbs)|
In a medium saucepan, heat the oil and saute the shallots until they are yellowed but not browned.
Lay the lettuce over the shallots, and top with the peas and seasonings.
Pour the broth over all, cover the pan tightly, and simmer over low heat until the peas are barely tender, 3 to 4 minutes after they reach a simmer.
Transfer the peas to a heated vegetable dish and serve at once.
Some cooks remove the braising lettuce, but I like to stir it right into the peas.