RECIPE: Lettuce and Peas (or Lima Beans)

Difficulty Level: Easy Peas-y!

This Provencal dish is a great way to use up sad heads of lettuce.  Traditionally, it calls for baby lima beans, but frozen lima beans or frozen or fresh peas or edamame made excellent substitutes.

Ingredients:
2 large heads of lettuce, shredded

approx 20 oz. lima beans, edamame, or peas, either frozen or fresh, at room temperature
1 cup water
4 scallions, chopped
1 Tbs fresh thyme or 1 tsp dried
salt

1. In a large pot, place 1 cup of water and thawed beans or peas.

2. Bring to a boil and add all the lettuce, chopped scallions, thyme, and a pinch of salt.

3. Lower heat to medium low and simmer, uncovered, while stirring occasionally for 15-20 minutes.  All the lettuce will wilt and sort of melt into the peas.

4. Serve!