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.
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:
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
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
- 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
Recipe first posted February 29, 2012…with this iPhone 4 photo!
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