What you will need
- 40g butter
- 2 garlic cloves, fi nely chopped
- 1 leek, thinly sliced
- 1 cup (250ml) chicken stock
- 400g fresh or frozen peas
- 2 baby cos lettuce, outer leaves removed, cut into 8 wedges
Heat the butter in a medium saucepan over high heat. Add the garlic and leek and cook, stirring, for 4 minutes or until soft.
Add the stock and bring to the boil. Reduce heat to low and simmer for 1 minute. Add the peas and lettuce and cook, covered, for 2-3 minutes or until tender. Season with salt and pepper.
Transfer to a serving bowl and serve immediately.