English Peas With Mint Recipes

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ENGLISH PEAS WITH MINT

Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work

Provided by Russell Moore

Categories     Herb     Vegetable     Side     Quick & Easy     Mint     Pea     Spring

Number Of Ingredients 6



English Peas with Mint image

Steps:

  • Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Salt
Water

SPRING PEAS WITH MINT

For the best results, choose sugar snap peas with plump, smooth-looking pods and a bright green color; select English peas in crisp, brittle pods for shelling.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7



Spring Peas with Mint image

Steps:

  • Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add shelled peas to boiling water and cook for 3 to 4 minutes. Immediately transfer to ice-water bath until cooled; drain. Set aside.
  • Add sugar snap peas to boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and transfer to ice-water bath until cooled. Drain and set aside.
  • Heat butter and oil in a medium skillet over medium heat. Add onions and cook, stirring, until softened. Add both peas and stir until heated through and well combined. Season with salt and pepper; stir in mint. Serve immediately.

Coarse salt and freshly ground black pepper
8 ounces sugar snap peas, trimmed
8 ounces shelled fresh peas
1/4 cup sliced spring onion
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons fresh mint, chopped

BUTTER MINT PEAS

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 6



Butter Mint Peas image

Steps:

  • Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.

6 tablespoons butter, cut into pats
1 small shallot, minced
Kosher salt and freshly ground black pepper
Two 16-ounce packages frozen petite peas, thawed
2 tablespoons chopped fresh mint
3 tablespoons heavy cream

SUGAR SNAP PEAS WITH MINT

Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.

Provided by ORNERY

Categories     Side Dish     Vegetables     Green Peas

Time 10m

Yield 4

Number Of Ingredients 7



Sugar Snap Peas with Mint image

Steps:

  • Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 8.3 g, Fat 2.4 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 74.7 mg, Sugar 0.3 g

2 teaspoons olive oil
¾ pound sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped
⅛ teaspoon salt
⅛ teaspoon pepper
1 tablespoon chopped fresh mint

MINTED PEAS

Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 8



Minted Peas image

Steps:

  • In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
  • Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
  • Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

1 tablespoon butter
2 thinly sliced scallions
10 ounces thawed frozen peas
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
1/3 cup finely chopped fresh mint.
1 1/2 teaspoons grated lemon zest
2 tablespoons butter

SEARED SCALLOPS WITH MINT, PEAS, AND BACON

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Scallop     Seafood     Shellfish     Bacon     Pea     Summer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8



Seared Scallops with Mint, Peas, and Bacon image

Steps:

  • Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
  • Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
  • Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
  • Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
  • Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas
3 ounces bacon (about 3 slices), cut crosswise into 1/3-inch strips
1 medium shallot, cut crosswise into thin rings
1 1/2 teaspoons fresh lemon juice
1 tablespoon (or more) olive oil
3 tablespoons mint leaves, coarsely chopped, divided

ENGLISH PEAS WITH GRILLED LITTLE GEMS, GREEN GARLIC AND MINT

A dish from the restaurant Camino in Oakland is the inspiration of this recipe. Experiment with a little chicken stock and pasta added to the pea stew, if you like. More spring recipes.

Provided by Mark Bittman

Categories     for two, quick, salads and dressings, vegetables, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6



English Peas With Grilled Little Gems, Green Garlic and Mint image

Steps:

  • Prepare a wood or charcoal grill for direct-heat grilling, or use a grill pan on top of the stove. Trim the tops of the green garlic where the leaves begin to branch out. Peel an outside layer of the stalks and slice thinly on the bias. Or very thinly slice the garlic cloves. Set aside.
  • Cut the lettuce in quarters lengthwise and brush all over with olive oil; season with salt and pepper. Place the lettuce cut-side down on the grill and cook until it has darkish grill marks, 2 to 3 minutes. Flip lettuce quarters to the other cut side and grill for another couple of minutes, then grill on the leafy side briefly. Remove from grill when done.
  • Heat 1 cup water, a splash of olive oil and a pinch of salt in a large skillet over high heat. When the liquid is at a roaring boil, add the peas and garlic and cook, tasting often for seasoning and adding more water as needed, 3 to 8 minutes, or until the peas are just tender. Add the mint leaves and cook 1 minute. The goal is to have just enough water at the end of the cooking time to emulsify with the oil and thicken slightly.
  • To serve, spread the lettuce on a platter and pour the peas and their minty, garlicky juices over it. Serve with grilled chicken, roast duck or by itself.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 315 milligrams, Sugar 4 grams

2 to 3 stalks green garlic (or use 2 cloves garlic)
2 heads Little Gem lettuce
Olive oil
Salt and black pepper
1 1/2 cups shelled English peas
Handful of spearmint or Persian mint leaves, torn or roughly chopped into large pieces

SNOW PEAS WITH FRESH MINT

Make and share this Snow Peas With Fresh Mint recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Snow Peas With Fresh Mint image

Steps:

  • NOTE: for a more Asian flare, use a little bit less butter and add some toasted or regular sesame oil. If using frozen snow peas, thaw first.
  • Melt butter over medium heat and lightly brown the slivered almonds.
  • Add snow peas, fresh mint and 2 tablespoons water.
  • Cover pan and cook 2-3 minutes or just until snow peas are crisp-tender.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 69, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 27.8, Carbohydrate 5.1, Fiber 1.9, Sugar 2.4, Protein 2.4

1 tablespoon butter
2 tablespoons slivered almonds
1/2 lb snow peas, trimmed (about 3 cups)
1 tablespoon fresh mint leaves
salt
pepper

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Top Asked Questions

How to cook fresh peas and mint leaves?
Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
How do you cook frozen peas and mint for pesto?
1/3 cup finely chopped fresh mint. In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes. Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper.
What do you add to peas to make them taste better?
The mint and lemon zest give these peas a flavor boost. 1/3 cup finely chopped fresh mint. In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
How to make the perfect pea and mint sausage recipe?
Place a saucepan over a moderate heat and add the rapeseed oil. Gently sauté the minced shallots for 2 minutes then stir in 2–3 tbsp of the garlic butter mixture (any excess butter can be stored in the fridge) Once the butter has fully melted, add both the whole and blended peas to the pan along with the chopped mint.

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