1/2 lb sugar snap peas
8 large lettuce leaves 1/4 tsp sugar
1 Tb butter
1 small bunch mint
2 scallions (green onions) halved across
Rinse peas, remove strings. Rince lettuce leaves and arrange half of them, with water still clinging to leaves, in smallish heavy sauce pan to hold ingredients snugly. Add sugar snap peas, sugar, and 1/2 Tb butter. Rinse mint and scallions, tie in a bundle, and add. Press remaining lettuce over to enclose contents. Turn heat to high. When contents steam, reduce heat to moderately low and cover pan. Cook, shaking several times, until sugar snaps are just tender, 4-7 minutes. Remove lettuce covering and mint bundle; discard. Transfer sugar snaps to warmed serving dish. Toss with salt and remaining butter.
source: Elizabeth Schneider