• 2 cups of fresh English peas (Frozen will work, too. Just be sure to thaw first. Look for 'petite' peas at the store.)
• 1 tablespoon of butter
• green leaf lettuce (not Iceberg)
• milk
• salt and pepper to taste

In a medium sized saucepan add enough milk to cover the bottom of the pan about 1/4 inch deep. Water can be used in place of the milk.

Line the bottom of the pan with a single layer of lettuce leaves. It is okay if the leaves overlap.

Add peas and butter.

Cover peas and butter with a second layer of lettuce leaves.

Cook over low heat until liquid begins to bubble. Continue cooking for another 5 to 10 minutes until peas are crisp and tender.

Drain liquid and discard lettuce. Season with salt and pepper and serve.