From Rachel Ray Magazine


  • 4 tablespoons butter
  • 3 carrots, peeled and thinly sliced
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2 tablespoons fresh thyme leaves
  • Salt and pepper
  • 2 10 ounce packages  thawed frozen peas, drained
  • 1/2 head iceberg lettuce, thinly sliced


1.  In a large deep skillet, melt the butter over medium heat. Add the carrots, onion, garlic, bay leaf and 1 tbsp. thyme; season. Cook, stirring occasionally, until the carrots and onions begin to soften, about 5 minutes.

2.  Stir in the peas and lettuce. Cook, stirring often, until the lettuce begins to wilt and the peas are heated through, about 4 minutes. Discard the bay leaf. Sprinkle with the remaining 1 tbsp. thyme. Serve immediately.