Peas Recipe

Prep the aromatics

Finely chop enough onion to measure 1/2 cup and mince 1 teaspoon garlic. Measure out stock, lemon juice, chopped mint, salt, and pepper so everything is ready.

Sauté onion and garlic

Heat a 10-inch skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When butter melts and is foamy, add the chopped onion. Sauté, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Cook the peas

Add 2 cups fresh or frozen peas to the skillet and stir to coat with butter and oil. Pour in 1/4 cup vegetable or chicken stock. Increase heat slightly if needed to bring the liquid to a gentle simmer. Cover the skillet and cook for 3–5 minutes (fresh peas toward 3 minutes, frozen toward 5) until peas are bright green and tender but still have a little bite.

Finish the cooking

Remove the lid. Stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped mint, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook uncovered for another 1 minute to let flavors meld and any excess liquid reduce. Taste and adjust seasoning, adding a pinch more salt or a squeeze more lemon if desired.

Transfer the peas to a serving bowl or serve directly from the skillet. Sprinkle 2 tablespoons grated Parmesan cheese and 1/2 teaspoon lemon zest over the top, if using. Garnish with extra mint sprigs. Serve immediately while warm.