Jan 30, 2010

Fast Buttery Peas

This recipe comes from The America's Test Kitchen Family Cookbook. It's an easy way to make ordinary cooked peas a little less ordinary. The addition of sugar highlights the natural sweetness of the peas.

2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon minced fresh thyme (I used dried thyme instead)
1 garlic clove, minced
1 pound frozen peas (3 cups)
2 teaspoons sugar
Salt and pepper, to taste

Melt the butter in a 12-inch skillet over medium high heat. Add the shallot, thyme, and garlic and cook until softened, about 2 minutes. Stir in the peas (unthawed) and sugar. Cover and cook until the peas are heated through, about 4 minutes. Season with salt and pepper to taste.