I used to hate peas. I think we all at one time or another had to suffer the torture that are canned green peas. I’m not sure why anyone every conceded to eating these. They resemble fresh peas in no way whatsoever. Fresh (or frozed) English or green peas are sweet, tender and delicious. The first time I discovered this I was eleven years old. I was spending some time with my Aunt Lily and she was serving me peas in a salad. I was a pretty good kid and I almost always ate what was put in front of me… but this time I said. “I don’t like peas” My Aunt Lily was quick to tell me. “Try these, I promise you will like them!” Basically all she did was toss frozen peas into a salad. Nothing else. They were wonderful! I spent years only eating peas like this. Just thawed and in my salad. It was the only way I wanted to eat them. I was fine with it.

Then I met my husband. He made dinner for me early on in our relationship he made dinner for us with a bit of an English flair. The veggie for this wonderful meal were… minty, mushy peas. Ummmm… lets just say I had my doubts. You know that love will make you do stupid things so I jumped in with a brave face and tried those peas. They were, as before with my Aunt’s peas, delightful. This recipe is my own flair on the mint and peas. Simple to make with just a few ingredients you can serve this any night of the week. I hope you like mint and peas as much as I do!

 

Minty Buttery English Peas

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Ingredients

• 2 tbsp Unsalted butter
• 1 bag frozen peas
• 1/4 cup chicken broth
• 10-15 leaves mint
• Kosher Salt, Diamond Crystal
• Fresh ground pepper

Instructions

1. Melt butter on med low heat 
2. Add frozen peas, broth, two big pinches of salt, 2-3 grinds of pepper and stir into butter until peas are fully coated in the butter.
3. While peas are cooking stack your mint leaves, leaving the smallest ones out. Roll the stack into a little cigar and cut across the cylinder of mint leaves cross wise. This will Create thin strips of mint called a chiffonade.
4. Cook peas in butter stock mixture until tender taste and add salt and pepper as needed
5. During the last few minutes of cooking stir in 2/3 of the chiffonage of mint and allow it to soften and incorporate into the pea mixture.
6. Grarnish with the remaining chiffonage of mint and serve immediatly.