Oh my God, oh my God, oh my God! English peas are finally back at the farmer’s market and in grocery stores! (You’re doing a happy dance right now, aren’t you? You know I am!) To celebrate, we’re making Minted Peas, a super fast, easy and drool-inducing side dish. Of all the dishes I make, this one is the most requested by friends and my husband – people can’t get enough of this, and neither can I. It’s so good that my carnivore husband actually *requests* it – that’s a pretty big deal for a guy who sees the ‘wisdom’ in congress declaring that pizza is a vegetable. I put a California-twist on this English dish to blend the slightly sweet flavor and crisp texture of peas straight from the pod with a refreshing splash of mint, and round it out with a buttery, smokey seasoning. This is a fantastic dish.
If the thought of peas doesn’t inspire you to break into an impromptu River Dance, it’s probably because you’ve never had freshly shelled English peas. These are not the squishy, mealy, weird smelling pellets borne from a can or a frozen bag that your parents force-fed you as a child. Ug, it gives me chills when I recall my mum saying: “Cimeron, please just eat one spoonful of peas or you’ll get scurvy.” I would dissolve into tears and beg my mum not to make me eat the “spongy aliens.” A couple of decades later when I discovered English peas in the pod and shelled them myself, I fell head over heals in love with these crisp yet tender heavenly orbs of joy. Fear not – these fresh peas bear no resemblance to those “spongy aliens” found in cans (and in my childhood nightmares). Freshly shelled English peas are better than candy – seriously! When John craves something sweet, he munches on peas, which are a healthy and tasty high-fiber snack.
We’re going to flash-cook (aka blanch) the peas to keep the centers crisp and delicious while giving the exteriors a wonderfully smooth texture. So prepare yourself to have a new favorite side dish!
Mmmm, Minted Peas
From fridge to table: 5 minutes
1.5 cups freshly shelled English peas (you’ll need to buy a couple pounds of pods)
2 tbsp fresh mint, finely minced
1/2 tsp parsley, finely minced
1/4 tsp smoked sea salt*
a pinch of ground sage
1 tbsp Earth Balance (or any other butter substitute)
* If you haven’t yet tried smoked sea salt, now’s the time! It imparts such a lovely smokey flavor that makes ordinary dishes extraordinary and it’s just divine with the minted peas. Trust me – once you try it, you’ll be using it in everything: in soups, on veggies, in potato dishes. I get mine from SpiceHound.com; you can also find it at gourmet grocery stores, cooking shops and even on Amazon.com. A little goes a long way, so it lasts forever.
In a medium saucepan, bring 5 cups of water to a rapid boil. Toss in the shelled peas and cook for 30 seconds. Drain immediately and put the peas in a serving bowl. Toss in the herbs, seasonings and butter substitute and mix thoroughly. Serve hot and enjoy! Mmmm!