My daughter used to call fresh peas ‘green candy.’ Try them in this simple side dish, which goes with pretty much everything–chicken, beef, or fish.
Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::8
Yield::8 servings
Ingredients
2 cups shelled fresh peas
¾ pound new or red potatoes, unpeeled, cut into 1/2-inch cubes
2 tablespoons unsalted butter
½ cup low-sodium vegetable or chicken broth
½ teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon thinly sliced fresh mint
Directions
Put peas in a bowl.
Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
Stir in parsley and mint.
Cook's Note:
Two pounds of fresh pea pods yield about 2 cups of shelled peas. Or you can substitute 1 (10-ounce) package of frozen peas.