It helps to know: This recipe requires a small (about 5 by 6 inches) stovetop-safe casserole dish with a tight-fitting lid.

• Rub the cut side of the garlic clove over the bottom and sides of the casserole dish, then do the same with half of the butter.
• Tear the lettuce leaves apart and press half of them into the sides and bottom of the casserole dish, overlapping to form a “bowl” (they don’t need to be perfectly aligned).
• This makes a compartment to hold the peas.
• In a small bowl, toss the peas with the mint leaves and a pinch of salt.
• Spoon the pea and mint mixture into the lettuce bowl.
• Dot the remaining 1½ tablespoons butter evenly on top of the peas by pinching off pieces about the size of a hazelnut.
• Pour 1 tablespoon water over the peas.
• Lay the rest of the lettuce on top of the peas to completely enclose them.
• Cover the casserole dish and place it on the stove on low heat.
• This next part is magical.
• Be patient, as it requires a little bit of time.
• After 15 to 18 minutes, the butter will melt, the lettuce will release its water, and the peas will slowly stew in the butter-lettuce juices; it’s sublime.
• Don’t be afraid to take a peek!
• The dish is ready when its volume has reduced, liquid has formed in the pot, the lettuce has wilted, and the peas have turned an olive green.
• Take the entire casserole dish to the table.
• Remove the lid and take a moment to appreciate the aroma.
• Serve immediately.