This is a super easy side dish that goes great with a variety of entrees, especially wild-caught sablefish (or other white fish). The butter makes the peas creamy and the mint brightens everything up.
Best of all, it comes together in a snap and you can use either fresh or frozen organic peas. I keep mint growing almost year round, so it’s easy to snip off a few leaves for this recipe.
Buttery Minted Peas
by Amy Love, Real Food Whole Health
Serves 4 (quantity adjusts easily)
2-3 TBL organic butter from grass-fed cows
3 cups of organic peas (1- 16oz bag if using frozen)
Unrefined sea salt, to taste.
1-2 TBL chopped fresh mint
In a medium pan over med-high heat, melt butter. Add the fresh (or frozen) organic peas. Stir to coat all peas with butter and cook until hot throughout and softened just a bit. Season with unrefined sea salt, to taste. Remove from heat, stir in mint and serve.
If you don’t have fresh mint available, use a mint teabag. In a pinch, dried mint from teabags can be used in tzatziki and other mint-flavored foods.
For the peas, I’d removed the tag (if there is one) and put the bag on top of the peas while cooking, or cut open and empty the dried mint into the peas for a stronger mint flavor.
Interesting idea…I’ve not tried that before. Thanks for sharing! 🙂
If you don’t have fresh mint available, use a mint teabag. In a pinch, dried mint from teabags can be used in tzatziki and other mint-flavored foods.
For the peas, I’d removed the tag (if there is one) and put the bag on top of the peas while cooking, or cut open and empty the dried mint into the peas for a stronger mint flavor.
Interesting idea…I’ve not tried that before. Thanks for sharing! 🙂