After all the talk around here, I thought I better post a recipe. Finally!
I know, you must be thinking ‘peas?’ Maybe you even moaned the word in your head with some attitude like one of my Littles might say ‘pee-eez?!’.
I’ll have you know, the very same Little requested a heaping, second serving of peas and packed a generously filled container with leftovers for her lunch the next day.
For those of you with enviable gardens you might collect peas straight from your backyard. For the rest of us, straight from the freezer is the way to go. Frozen soon after being picked, nutrients are locked in making peas healthy and convenient. Peas are a good source of vitamins A and C, iron and protein. But don’t tell your picky eaters any of this!
If you’ve never tried the combination of mint and peas, you really must. It was meant to be.
Buttered Peas with Mint
1 (16 oz/1 lb) bag frozen peas
1 TBS unsalted butter
2 green onions, trimmed and chopped
1/2 cup (big handful) fresh mint leaves, gently torn or cut into chiffonade
Celtic sea salt, to taste
In a large pot, bring 3 quarts of water to a boil. Add frozen peas and cook just 1-2 minutes. Remove from heat, drain peas into a colander in the sink. Run cool water over the peas to stop cooking. In a skillet, melt butter over medium heat. Add the peas and toss to coat in melted butter. Add onions and mint, toss gently until warmed through. Season with sea salt to taste.
More peas please? The Littles enjoyed our leftover buttered peas in their lunch boxes, I tossed a few in my morning omelette and the last few petits-pois garnished a chicken pasta salad.