Green onions washed, cut into thin rings. Put together with the peas and water in a saucepan or pot and simmer on low heat, stirring occasionally, until cooked peas. It takes just a few minutes.

Lettuce to wash, dry and not too finely chopped. Add to the skillet and stir, stew half a minute-a minute. The salad should be partially softened and partially remain crispy. If using cabbage, then start to cook it simultaneously with the peas.

Remove from heat, add the butter and stir it into the juice from vegetables, so you will get light sauce emulsion. The dish season with salt and pepper, sprinkle with fresh lemon juice and serve immediately to the table. Bon appetit!