Smashed Green Peas

By Ann Fulton

This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon, or as an economical and always fresh alternative to avocado toast.
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This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon, or as an economical and always fresh alternative to avocado toast.

 

Fresh peas in the summer are a treat. Happily, I have found that frozen peas can truly be a taste of summer – bright green, firm, and sweet – any time of year.  

Underrated as they may be, I enjoy plain peas. I also adore them smushed up as they are in this recipe. A first-year addition to my blog (the recipe was first posted on Leap Day of 2012!), I’ve made the dish so many times that I now offer a variety of options. 

For example, the initial recipe called for three tablespoons of cream, which enhances the creamy texture and provides a hint of decadence. But who wants to buy a carton of cream and use only three tablespoons?

Over time, I’ve made the peas with an equal amount of milk, Greek yogurt, or sour cream. In all these cases, the whole milk version is preferred to nonfat, but certainly use what you have on hand. My personal favorite when substituting is the sour cream.

Needing a dairy-free alternative for a Passover meal, Emily recently used mayonnaise with good results. Another friend asked if she could use a canned of evaporated milk that she had opened for something else, and I said why not? She later reported positive reviews. The same friend likes to use  the leftover peas as a dip with Triscuits. 

Similarly, I’ve found that lemon zest will add a welcome brightness to the dish, and a squeeze of lemon juice is lovely too. When adding the juice, I typically squeeze a small wedge and taste – likely just a teaspoon or two. The ideal amount will come down to personal preference and whether you’ve used sour cream, cream, or yogurt for your creamy element mentioned above. And again, for years I made the peas with no lemon, and they were still widely enjoyed.

Avocado toast has become quite the rage since this recipe was originally posted, and I’ve discovered that the smashed peas offer a convenient, economical alternative to avocado. Leftover smashed peas will also keep for several days in the refrigerator, and they don’t brown. 

Details on the many tasty toast options coming soon.

 
Humble alliums pair with two pantry staples for a tangy, crisp salsa that adds something special to perfectly broiled, 5-minute salmon. 

A quick, easy, and delectable base for my Broiled Salmon with Scallion Salsa (pictured above), smashed peas pair equally well with white fish and most any protein for that matter.

Together, the salmon, salsa, and smashed peas make a complete meal that’s easy enough for weeknights but special enough for company. The dish feels springy and bright and offers quick cook times and advance prep convenience. 

Recently, we enjoyed the smashed peas with Pan Seared Lamb Chops. If you prefer to use fresh peas when in season, simply cook them until very soft. 

A quick photo overview:

This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon, or as an economical and always fresh alternative to avocado toast.

Keep a bag of peas in the freezer to make this side dish an easy option whenever needed. Note that you need to measure the water when cooking, because you will not drain the peas.

This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon, or as an economical and always fresh alternative to avocado toast.

I typically use olive oil, but melted butter tastes great too. Or use a tablespoon of each. 

This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon, or as an economical and always fresh alternative to avocado toast.

Sour cream, cream, or Greek yogurt may be used for the creamy component. Emily recently used mayonnaise with great results when needing a dairy-free meal. Lemon zest and an optional squeeze of the juice supplies bright flavor.

This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon, or as an economical and always fresh alternative to avocado toast.

For a smooth mixture, you could puree the peas in a food processor, but I always use a potato masher and enjoy the hint of texture it provides.

This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon, or as an economical and always fresh alternative to avocado toast.

When I remember, I reserve a few of the cooked peas before mashing for a garnish. A thin slice of lemon, cut once through the radius and then twisted, looks pretty too.

If you make this recipe, please comment and give it a 5-star review if you deem worthy. The feedback is always appreciated! 💚

Smashed Green Peas
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Yield: 4-6 servings
This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon and other fish, or as an economical and always fresh alternative for avocado toast.
Ingredients
  • 1 (16-ounce) package frozen peas
  • ¼ cup (2 ounces) water
  • 2 tablespoons (28ml) olive oil (may substitute butter)
  • 3 tablespoons cream (may substitute sour cream or Greek yogurt*)
  • ¾ teaspoon kosher salt and several grinds of the pepper mill
  • Optional: zest of one lemon and a teaspoon or two of the juice; 1 tablespoon slivered fresh mint leaves plus a sprig or two for garnish; toasted and roughly chopped toasted walnuts
Instructions
  1. Bring the peas to a boil (no need to thaw) in the ¼ cup water. Once boiling, cover and simmer, stirring occasionally to break up any frozen chunks, for about 7 minutes or until peas are tender. Do not drain the residual water.
  2. Add the olive oil, cream, salt, pepper, and optional lemon zest, juice, and/or mint. (Tip: the zest adds a hint of bright lemon flavor, while the juice adds a hint of tang. If using the juice, add a teaspoon at a time, tasting as you go – a little goes a long way.) Mash thoroughly with a potato masher. If you’d like the mixture to be a little looser, add another splash of water or two – just a little at a time. Taste and add another pinch of salt and pepper, if needed.
  3. Garnish with a grating of lemon zest, a thin slice of lemon, mint leaves, or walnuts, if desired. Leftovers will keep in the refrigerator for up to 5 days.
Notes

When using sour cream or Greek yogurt in place of the cream, I recommend the full fat versions for best flavor. Because they are thicker than cream, you may also wish to add an extra splash or two of water. In a pinch, you could use milk. For a non-dairy alternative, skip it entirely and add an extra drizzle to two of olive oil.

If you prefer a smooth purée, you could use a food processor, but the masher does the job – and requires less clean up!

Bags of frozen peas vary in size, so feel free to scale the recipe accordingly. I often use two (12-ounce) bags, and use 1½x the remaining ingredients. Leftovers are easily reheated and also delicious served cold as a dip for crackers and veggies or on toasted bread topped with egg, salmon, cucumbers slices, etc.

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Recipe first posted February 29, 2012…with this iPhone 4 photo!This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon, or as an economical and always fresh alternative to avocado toast.

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Comments

  1. Dennis L Markley

    Ann… Great idea! I like peas and will have to give it a try. Peas have magnesium and other minerals in them and are great for hearth heath!

    Reply
    1. Ann Post author

      Thanks for your comment, Dennis, and always great to hear from a friend from way back when! Please report back when you try!

      Reply
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