Although this is ostensibly a cooked dish, it’s also delicious raw as a salad. Use whatever dressing you have on hand.

2 c snap peas, sliced, if you like
1/2 c scallions, thinly sliced
salt, to taste
3 – 4 c (Romaine) lettuce, shredded or chopped
2 T butter or oil, or a combination
ground black pepper, to taste

1. Bring a pot of water to the boil and cook peas until just tender, 2 to 3 minutes. You can also just skip this step and cook the peas in the skillet with the other ingredients.

2. Heat the butter and/or oil in a skillet over medium-low heat. Add scallions and some salt. Sauté for a minute or two. Add peas if you didn’t follow step 1 and cook, stirring, until just tender, about 3 or 4 minutes . Add lettuce and sauté, stirring, until just wilted. If you boiled peas first add them now and heat through, stirring to combine all ingredients. Add some black pepper and serve.