Minted Peas Sautéed in Coconut Oil

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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.

Minted Peas Sautéed in Coconut Oil
  • 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
  1. Melt coconut oil in a sauté pan over medium-high heat.
  2. Rinse peas and add to the pan. Sauté for about 2 minutes or until the peas are barely tender.
  3. Transfer peas to a serving bowl and toss with mint, chives, and salt to taste.
The Fountain Avenue Kitchen

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  1. Dianne

    While in a food rut I came upon your site through the recommendation of a friend.

    This was a very yummy recipe that I served with my Cauliflower Rice and Turkish Turkey. Everyone loved the combination and it is a huge hit in my family.

    I have some friends looking for gluten free food and yummy recipes in general. I plan to post this meal with the recipes, and with your permission I would like to include your recipe via link back to your site.


    1. Ann

      So glad you liked, Dianne! You are welcome to provide a link to my recipes. I have a good number of gluten-free recipes and many that I haven’t classified that way but can easily be gluten free through simple adaptations or something as easy as purchasing gluten-free soy sauce. Thanks for sharing with your friends!