Recipe by HeatherFeather
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.
Top Review by Bev
Heather, these peas are delightful! I love peas and could eat them anyway, anyhow. I've never had them with mint and I find this to be a refreshing change. I only added one small onion, however that was the only change I made. This recipe could easily be served to company. Wonderful peas, Heather!
- 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 See How It's Made
- In a large skillet, melt butter or margarine over medium or medium-low heat.
- Cook butter until nut brown in color-about 7 minutes (but don't let burn- lower heat if necessary).
- Add peas, onion slivers, salt, pepper, sugar, and mint leaves; cook until onion is wilted and transparent and peas are tender, approximately 10 minutes.
- Serve immediately.
- Variation: You may substitute some fresh tarragon and orange zest for the mint- measure to taste.