A lovely exaggeration of the French technique of cooking peas with a little lettuce, this light springtime dish goes well with mildly seasoned seafood or chicken.

4 teaspoons extra-virgin olive oil
2 cups shelled fresh peas (3 pounds unshelled)
1 tablespoon finely chopped fresh mint
4 cups thinly sliced Boston lettuce (about 1 small head)
1/4 teaspoon salt
Freshly ground pepper to taste

Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes. Remove from the heat and season with salt and pepper.