6 leaves of lettuce (Romaine or Boston Leaf)
2 lbs. shelled peas
5 or 6 tiny onions (pearl onions)
salt and pepper to taste
pinch of dried thyme
1 tsp. sugar
1/4 cup of water
Generous Tbsp. of butter
Directions:
Place the peas on the lettuce leaves. Add the remaining ingredients as given; cover tightly and cook over slow flame until the peas are done. Add the generous Tbsp. of butter and serve at once. Serves 6. Enjoy! -Diana
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