English Minted Peas
If it is summertime, be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them.
3 green onions, thinly sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Salt and a few turns of black pepper
YIELD: 6 to 8 servings
COURSE: Vegetables and Sides
- Sauté the green onions in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover.
- Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.