Petit Pois a la Francaise

Here is an easy side dish that complements almost anything.

3 scallions, or 2 shallots, sliced
3 tbs. butter
1/2 tsp. garlic olive oil
1 baby gem lettuce, shredded
2 cups frozen peas
1/2 cup chicken or vegetable stock

Cook the scallions or shallots in the butter and olive oil until softened. Stir in the lettuce until wilted, then add the peas and stock. Cook at a robust simmer until everything is tender and the liquid has reduced.

Season and serve