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English Peas with Mint

From: epicurious.com


    • 1 spring onion, sliced
    • 2 tablespoons olive oil
    • 2 cups English peas, shelled (about 12 ounces)
    • 6 mint leaves, torn
    • Salt
    • Water

      1. Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.