Peas with Lettuce & Carrots

From Rachel Ray Magazine

Ingredients:

• 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

Instructions:

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.