WHY THIS RECIPE WORKS:
When it comes to making a quick, delicious, crowd-pleasing side dish to go with all manner of meals, buttered peas are hard to beat. Because frozen peas have already been blanched, the keys to cooking with them are to avoid overcooking the peas and to pair the peas with other ingredients that don’t require much preparation. We found that after sautéing shallot, thyme, and garlic in butter, we could simply add the peas and let them cook through for a few minutes for a fresh and bright tasting side dish. Using a skillet instead of a saucepan allowed the peas to heat more quickly and evenly over the larger surface, and covering the skillet sped up the cooking time. Adding a bit of sugar to the skillet helped to highlight the peas’ sweet, refreshing flavor. Do not thaw the peas before adding them to the skillet. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
SERVES: 4
TOTAL TIME: 15 minutes
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 teaspoon minced fresh thyme
- 1 garlic clove, minced
- 1 pound frozen peas
- 2 teaspoons sugar
- Salt and pepper
INSTRUCTIONS:
- Melt butter in 12-inch nonstick skillet over medium-high heat.
- Add shallot, thyme, and garlic and cook until softened and fragrant, about 2 minutes.
- Add peas and sugar, cover, and cook, stirring occasionally, until peas are heated through, about 4 minutes.
- Season with salt and pepper to taste.Serve.
