Kitchen Concoctions: Braised Peas and Green Onions

Thursday, November 15, 2012

Braised Peas and Green Onions

So a few weeks ago I shared how all we eat at our house for a green veg is broccoli. Like 5-6 days a week, eat it.

Well recently my frustration about this came to ahead.

When I asked Eric what side dish he wanted with dinner one night and he said broccoli and rice (BTW rice is another abused side dish in our house!).

I quickly exclaimed that I was completely sick and tired of broccoli and couldn’t eat one more piece! I then proceeded to make these peas (because thankfully I had a random bag of peas in my freezer) and mashed potatoes.

(Ugh, why are peas and mashed potatoes mixed together, quite possibly the best side dish combo ever?!?)

And can I say this saved dinner (and the night)! This simple pea side dish took minimal effort to prepare and used ingredients I always have on hand.

AND guess what Eric ate them up and went back for more, saying these were the best peas he had ever had!


Since then I have incorporated these peas as part of our weekly side dish routine and couldn’t be happier.

(PS: Make sure and take a look at my recipe notes at the bottom!)

One Year Ago: Cappuccino Cupcakes
Two Years Ago: Aunt Marilyn’s Incredible Turkey
Three Years Ago: Lime Marinated Chicken Wings with Avocado Dip

Braised Peas and Green Onions
Printable Version
Prep Time: 5 minutes Cook Time: 5-8 minutes Serves: 4

1 tablespoon unsalted butter
2 green onions, both green and white parts, cut into pieces
1 clove garlic, minced
2 cups peas*
¼ - 1/3 cup chicken or vegetable stock
1 teaspoon sugar
1/4 teaspoons each salt and black pepper

Melt butter in a saucepan over medium heat. Add green onions and peas. Cook 1-2 minutes, stirring. Stir in garlic and cook 1 minute more. Stir in stock, sugar, salt and black pepper.

Let peas simmer, partially covered, 3-4 minutes, or until peas are tender and liquid is almost evaporated.

*Note: Fresh shelled peas, frozen peas or canned peas will all work well in this recipe. If using canned drain and rinse before using. If using frozen peas, there is no need to thaw. Just place frozen peas directly in pan and cook 2-3 minutes longer, until peas are heated thoroughly.

Adapted from Food on the Table

1 comment:

  1. Peas are so good, yet I always forget about them! Like how you spruced these up. Have you played around with brussels sprouts? They can be seriously addictive when you roast them and they get all crispy. Might be another green to bust through the broccoli monotony!


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