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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I have served this delicious side dish many times over the years. The original recipe came from one of my favorite community cookbooks, Enough to Feed an Army. I usually serve this as an accompaniment to lamb as the mint flavor blends quite nicely with lamb. If you are in a hurry, you can simply melt the butter in the pan and proceed wthout waiting for it to brown. Since mint plays a major role in this recipe, is it highly recommend that you stick with fresh rather than dried mint. Tip: I snip my mint leaves with kitchen shears. Ingredients:
1/2 cup unsalted butter or 1/2 cup margarine |
20 ounces frozen green peas, thawed |
1 medium onion, slivered |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 teaspoon sugar |
1/3 cup fresh mint leaves, packed, thinly sliced |
Directions:
1. In a large skillet, melt butter or margarine over medium or medium-low heat.
2. Cook butter until nut brown in color-about 7 minutes (but don't let burn- lower heat if necessary).
3. Add peas, onion slivers, salt, pepper, sugar, and mint leaves; cook until onion is wilted and transparent and peas are tender, approximately 10 minutes.
4. Serve immediately.
5. Variation: You may substitute some fresh tarragon and orange zest for the mint- measure to taste.
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