Garlicky with a hint of sweetness, these simple buttered peas are about to become a favorite last-minute side dish for your dinner plans.
Buttered Peas
When I finally sat down to write this recipe I was writing the instructions and when I got to “Prep Time” I paused, and couldn’t help but laugh. I wanted to write ZERO minutes but I thought that might throw people off.
So I went with three minutes, in case you are a slow mincer. It took me less than that to pull everything out of my freezer and pantry and get to cooking. Just over 5 minutes later quick buttered peas were ready for dinner.
What takes the most time is chopping the shallot and mincing garlic. I prefer fresh garlic but if you have the jarred in your refrigerator go for it. It will work perfectly.
When sauteing the garlic do not do with with the shallots. The shallots need a bit more time. Garlic can actually burn if you saute it too long. This results in a really bitter taste. So add it with the peas and keep it moving to flavor the dish and not burn.
Buttered Peas Recipe
- Melt the butter in a large skillet over medium-high heat. Add the shallot and cook until softened and fragrant, about 2 minutes. Add the peas and the garlic.
- Sprinkle with sugar, cover, and cook, stirring occasionally, until the peas are heated through, about 4 minutes. Season with salt and pepper to taste. Serve warm.
How to Cook Frozen Peas
Frozen peas are a staple in my freezer, useful for more than the bumps and bruises my kids get.
If you ask me fresh, or frozen peas I will have to say frozen. I know the package might say to boil them, but please don’t. Do a quick saute you won’t regret it. If you’re in even more of a hurry, a quick steam in the microwave will also work.
Frozen peas do not need to be thawed before cooking. To warm, cook them quickly over medium-high heat. Take care not to cook them for too long or they will start to spilt and lose some of their sweetness.
I use frozen peas in this fried rice as well and it never fails to disappear about as quickly as I can serve it.
Smooth, creamy, and classic creamed peas cooked in a buttery roux aren’t just for the holidays at grandma’s house.
It doesn’t get much more boring sounding than frozen peas and carrots, however, add some garlic and butter, and now we’re talking.
Quick Buttered Peas
Ingredients
- 2 tablespoons butter plus more for serving, if desired
- 1 shallot, minced (2 tablespoons minced yellow onion may be substituted)
- 1 pound frozen peas
- 2 garlic cloves, minced
- 1 teaspoon sugar
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the shallot and cook until softened and fragrant, about 2 minutes. Add the peas and the garlic.
- Sprinkle with sugar, cover, and cook, stirring occasionally, until the peas are heated through, about 4 minutes. Season with salt and pepper to taste. Top with an additional pat of butter and serve warm.
Notes
Nutrition
Rate & Comment