By David Cohlmeyer
Makes 4 servings

Various onions or leeks often survive the winter. They can be harvested the same time as the new peas are ready and provide a fine way to stretch expensive – and time-consuming – freshly shelled
peas. Garden-fresh peas require no additional flavourings. But if your peas are not so fresh (or were frozen), you might need to help them with my suggested flavour options.

2 pounds fresh shelling peas or 1/2 pound frozen peas
1/4 cup water
2 bunches green onions, white part only, sliced into pea-sized lengths
2 sprigs fresh mint (plus a mint leaf for garnish), optional
1 tsp extra virgin olive oil or unsalted butter, optional
1/2 tsp freshly squeezed lemon juice, optional
pinch fine sea salt, optional
pinch freshly ground black pepper, optional

Shell the peas by popping open each shell and pushing out the peas. Place the shelled peas into a bowl; set aside. In a small saucepan add the water, onion and mint (if using). Over medium
heat, bring the water to a simmer. Add the peas, cover the pan, and cook until steam escapes from the pan and the peas are bright green, about 2 minutes. Toss in the olive oil, lemon juice, salt and pepper (if using).

Transfer to a serving dish. Garnish with a fresh mint leaf. Serve as a side dish with your favourite late spring or early summer fare.

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