Peas on pea shoots. Green on green on more green.
So pretty. So healthy. So tasty. Love when those three things come together. On my way to put away the leftovers in the kitchen, I couldn’t help sneaking a couple more bites from the pot.
The peas are buttery and lovely when paired with delicate pea shoots. I couldn’t get enough mint in this – it was good! – so the recipe below calls for the amount of mint that Food & Wine suggests for double the servings. This would probably make a really nice side for some roast chicken or lamb chops or a bean burger.
p.s. I see a face in one of the peas in the first picture and now there’s no way I can look at it without seeing it. Did you find it?
peas and pea shoots with green onions and mint
A simple and fresh way to enjoy peas when you need to eat something very green. This recipe is easily doubled.
1/2 pound or 2 heaping cups of frozen peas
1 tablespoon olive oil
2 medium green onions, sliced 1/4-inch thick
1 1/2 tablespoons butter
1 1/2 cups lightly packed pea shoots, torn once or twice to shorten stems
1/3 cup or 16 fresh mint leaves, torn into smaller pieces
freshly ground black pepper
Fill a large saucepan about halfway with water, add a pinch of salt, and bring to a boil. Add peas and cook uncovered until just tender, about 3 minutes. Drain.
Heat olive oil in the same saucepan. Add onions and a pinch of salt. Cover and cook over low-medium heat until softened, about 5 minutes. Stir occasionally.
Stir in the peas, cover and cook until heated through, about 1 minute. Stir in the butter until it melts. Remove saucepan from heat, and stir in the pea shoots until wilted. Season with salt and pepper. Store leftovers in the fridge and eat for lunch the next day.
Serves 4. Adapted from Food & Wine.