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Minted Peas
For many years, a standard side dish at our table has been peas garnished with fresh mint. Recently,
we encountered a number of recipes that suggested some very simple, but significant, improvements
on that dish. Most writers recommend serving it in salad bowls lined with leaves of Boston lettuce.
We don't usually do that, but we include it here as an alternative worthy of your consideration.
| 4 T. butter |
1 large onion, minced |
| 2 10 oz. packages of frozen peas, thawed (about 3 lbs. unshelled, fresh peas) |
salt and freshly ground black pepper to taste |
| 2 t. sugar |
2/3 c. fresh mint, chopped |
| Boston lettuce leaves |
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- Melt the butter in a large skillet over medium heat. Add the onion. Stirring occasionally,
cook the onions for 10 to 15 minutes.
- While the onions caramelize, thaw the peas by pouring boiling hot water over them, then draining
them.
- When the onions are ready, add the peas, salt, pepper, and sugar. Cook for another 5 minutes,
just long enough to bring them up to heat.
- Serve the peas, mixed with the mint as they go to the table.
6 servings
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