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In a large skillet over medium heat, cook the bacon until it's crisp and golden.
Add the diced shallot directly into the pan with the bacon and its fat. Cook for 2–3 minutes until softened and fragrant.
Add the peas and butter into the pan. Add ½ cup water, a sprig of thyme, and chopped romaine lettuce. Cover and cook for 15-20 minutes, stirring occasionally, until the peas are tender and the lettuce has wilted. (If using frozen peas cook for 5-6 min)
Season with salt and black pepper to taste. Just before serving, sprinkle with freshly chopped parsley and mint.
Serve warm, ideally with roasted chicken, lamb, or as a comforting springtime side.