Sautéed Minted Peas

By Ann Fulton

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A few fresh ingredients make sweet peas shine in this versatile side dish that takes less than five minutes to prepare.  

 

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 too.

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!  

The coconut oil adds subtle but complementary flavor. However, if you don’t have coconut oil or prefer not to use it, olive oil will be fine. Butter is another option, although it is more likely to burn when sautéing at higher heat levels. The use of ghee, from which the water and milk solids have been removed, will prevent this, as will using a tablespoon each of butter and olive or coconut oil.

Alternatively, if you prefer to use butter, you could steam the peas for two minutes or until just tender. Then toss with the butter, herbs, and salt to taste.

Fresh peas not in season? Frozen and thawed peas will make a decent stand in. 

Sautéed Minted Peas
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Yield: 6 (½ cup) servings
Ingredients
  • 3 cups fresh peas (about 3 pounds if unshelled)
  • 2 teaspoons coconut oil
  • ¼ cup chopped mint
  • ⅛ cup chopped chives
  • kosher salt to taste
Instructions
  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.
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Comments

  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.

    thanks!

    Reply
    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!

      Reply