Friday, June 10, 2011
Sauteed Green Peas with Lemon - serves 4
Make a trip down there and see all the dozens upon dozens of varieties of peas and whip up something of you own while their still in season. The heat may be here awhile, but peas will be gone before you know it.
1 pound fresh hulled green peas, sorted and rinsed (see below recipe for pre-cooking instructions)
1/2 cup purple onion or Texas 1015 onion, sliced
Zest of one large lemon, juice reserved
Heat a skillet to medium high. Add olive oil and heat until shimmering. Add onions and saute for about 5 minutes. Add peas. Toss to coat, cooking until slightly browned, about 5 minutes. Add zest and juice of lemon, stirring to incorporate. Season with sea salt and serve.
Note: Green peas need to be "par-boiled" prior to cooking. Heat up a pot of salted water (1/4 cup table salt to one gallon water) until boiling. Add peas and cook for 3 minutes. Drain in ice bath, over cold water, to stop cooking. Now you're ready....