I love peas, but a lot of people consider it to be an acquired taste.
This recipe will show you an easy way to make everyone clamor for more peas at the dinner table.
The traditional French recipe uses gem lettuce – and that is a great way to make it – but I used baby spinach in this one. Fresh, young peas are best in this, but it works with frozen peas too.
You’ll need:
- 8 oz English peas or petits pois (fresh or frozen)
- 1 shallot, finely diced
- a handful of baby spinach
- 1 t butter
- 1 t olive oil
- 1/4 cup chicken stock
- a pinch of sugar
1. Heat up a large saute pan and melt the butter in the oil. Add shallots and saute until just getting translucent.
2. Add the peas, spinach, and chicken stock to the pan, stir, and cook at a light simmer, uncovered, until the liquid has reduced. The greens should be bright.
3. My little trick – add a small pinch of sugar at the very end and mix everything together for one last time before taking off heat.
What fantastic color. Great dish!
Thank you!
SImply delicious.
I love peas! I want to do a mushy pea fritter recipe too.
This is a great recipe, I always just chuck peas in a pot but don’t stop to think of how I can “elevate” these little guys:) Love this!
Thanks! Elevate is exactly the right word for it:)
I love peas and will eat them anytime but this sounds really good!!!
I am happy to hear that you are in that select group:)
I can feel that you would like my recipe for ‘ertestuing’ (‘pea stew’ in direct translation)! I will definitely try this! thanks for sharing! (and amen to that small pinch of sugar at the end)
Thanks, Anne! I would love the pea stew recipe for sure.