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Dinner Tonight! | THE LIGHTER SIDE

The Greenest Dish of the Year

April 11, 2001|DONNA DEANE | TEST KITCHEN DIRECTOR

Fresh whole sugar snap peas and shelled English peas make for a great combination of textures and flavors. I found shelled peas in the produce section of my grocery store. If you have the time, you can shell your own peas.

The peas are lightly flavored with fresh dill and mint. I like to add a tad of lemon juice and sugar to round out the taste of this easy Easter side dish. This will go with just about any entree.

Linens and serving spoon from Christofle, Beverly Hills.

Springtime Peas

Active Work and Total Preparation Time: 15 minutes

Nonstick cooking spray

1 teaspoon butter

3 tablespoons chopped shallots

1 pound sugar snap peas in the pod

1/2 pound shelled English peas

1/4 cup water

2 tablespoons chopped fresh dill

2 tablespoons chopped mint leaves

1 tablespoon lemon juice

1/2 teaspoon sugar

1/2 teaspoon salt

Spray a large skillet with nonstick cooking spray. Add the butter and melt over medium-low heat. Stir in the shallots. Cook the shallots about 1 minute. Stir in the sugar snap peas, English peas and water. Bring to a simmer. Cook the peas until the pods are tender yet crisp, about 5 minutes.

Remove from the heat and stir in the dill, mint, lemon juice, sugar and salt.

6 servings. Each serving: 63 calories; 210 mg sodium; 2 mg cholesterol; 1 gram fat; 0 saturated fat; 12 grams carbohydrates; 4 grams protein; 4.51 grams fiber.

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