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1
Prepare a wood or charcoal grill for direct-heat grilling, or use a grill pan on top of the stove.
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2
Trim the tops of the green garlic where the leaves begin to branch out.
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3
Peel an outside layer of the stalks and slice thinly on the bias.
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4
Or very thinly slice the garlic cloves.
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5
Set aside.
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6
Cut the lettuce in quarters lengthwise and brush all over with olive oil; season with salt and pepper.
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7
Place the lettuce cut-side down on the grill and cook until it has darkish grill marks, 2 to 3 minutes.
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8
Flip lettuce quarters to the other cut side and grill for another couple of minutes, then grill on the leafy side briefly.
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9
Remove from grill when done.
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10
Heat 1 cup water, a splash of olive oil and a pinch of salt in a large skillet over high heat.
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11
When the liquid is at a roaring boil, add the peas and garlic and cook, tasting often for seasoning and adding more water as needed, 3 to 8 minutes, or until the peas are just tender.
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12
Add the mint leaves and cook 1 minute.
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13
The goal is to have just enough water at the end of the cooking time to emulsify with the oil and thicken slightly.
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14
To serve, spread the lettuce on a platter and pour the peas and their minty, garlicky juices over it.
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15
Serve with grilled chicken, roast duck or by itself.
