A side dish needn’t be complicated and fussy; Sauteed Green Peas is a wonderful side to almost any meal! Just a few basic ingredients is all you need!
I’m channeling two of my favourite television celebrity chefs for this dish. No, contrary to what you might think, one of those personalities is not Ree Drummond. (I’ve often expressed my love for The Pioneer Woman here at Lord Byron’s Kitchen.)
No, these two ladies were a major part of why I tuned into the Food Network many years ago and continue to be an inspiration and a source of entertainment. I’m of course speaking of the incomparable Ina Garten and Nigella Lawson.
So, why am I channeling both of them in this uncomplicated and non-glamorous recipe? Two reasons, actually. First, if you know anything at all about Nigella, you must know that she has been dubbed the Queen of the Green Pea. She loves them and loves to cook with them.
You can read about my obsession with Nigella in another green pea recipe posted here. It’s my Couscous Green Pea Salad with Almonds and Feta. And, you can read about my Ina obsession in my Barefoot Contessa’s Herb and Garlic Tomatoes.
Ina was a huge inspiration for these Sauteed Green Peas, actually. I’ve based this recipe on a similar recipe I’ve seen her create on her Food Network show, Barefoot Contessa. Ina used pancetta in her recipe, but I left out the meat and substituted it with shallots.
It is important to pay close attention when purchasing a bag of frozen peas for this recipe. Frozen peas usually come in two types – regular frozen peas or petites. The petites are just smaller peas, but they don’t work well in this recipe.
The cooking time does not allow the petite green peas to hold up well. They become rather mushy and unless you are intentionally trying to prepare a mushy pea recipe, (yes, they exist!) use the plump, regular green peas so that you can experience the texture of properly cooked Sauteed Green Peas.
Most of us will already have olive oil, butter, salt, and pepper in our kitchen. So, for this recipe you’ll most likely need to buy the peas, the shallots, and the fresh parsley. All of the ingredients are very cheap, but if you can, spend an extra dollar or two on brand name peas. You’ll notice a huge difference!
Sauteed Green Peas take next to no time at all to prepare, but if you want to make it even faster, you can prepare the shallots ahead of time. Cook the shallots in the olive oil and butter. When it’s time, add the garlic. Allow this mixture to cool completely and transfer to a food safe container; refrigerate.
When ready to prepare you green pea side dish, transfer the shallot and garlic mixture to a skillet and over medium heat, cook the shallots until hot again. Add the frozen peas and cook all the way through. Turn off the heat, add the parsley and toss. And there you have it, your side is ready in even less time!
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Sauteed Green Peas
- 4 cups frozen green peas
- 4 large shallots, peeled, halved, and cut into 1/4 inch slices
- 1 clove garlic, finely minced
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, finely chopped (plus more for garnish)
- In a skillet over medium heat, add the olive oil, butter, and shallots. Saute the shallots until softened and lightly browned – about 5-7 minutes.
- Add the garlic and continue to cook for 2 minutes.
- Next, add the frozen green peas, salt, and ground black pepper. Stir into the shallots and garlic. Cook for 3-5 minutes or until the peas are heated all the way through.
- Turn off heat. Add parsley and stir into the green beans.
- Plate, garnish, and serve immediately.
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