Minted Peas Sautéed in Coconut Oil
Fresh peas in the summer are such a treat. Tossed into salads and pasta dishes, they offer a hint of sweetness and color. Yet they are perfect all by themselves.
This simple sauté is packed with summer-fresh flavor and the coconut oil gives it a little something unexpected. Big bonus: They cook in two minutes! If you don’t have coconut oil or prefer not to use it, olive oil would be fine. Butter is an option, too, although it is more likely to burn when sautéing at higher heat levels. If you prefer to use butter, try steaming the peas for two minutes; then toss with the butter, herbs, and salt.
- 3 cups fresh peas (about 3 pounds if unshelled)
- 2 teaspoons coconut oil
- 1/4 cup chopped mint
- 1/8 cup chopped chives
- kosher salt to taste
- Melt coconut oil in a sauté pan over medium-high heat.
- Rinse peas and add to the pan. Sauté for about 2 minutes or until the peas are barely tender.
- Transfer peas to a serving bowl and toss with mint, chives, and salt to taste.