When my mom would open up a can of peas, I would scream hysterically and run for cover. Ok, so maybe that’s a slight exaggeration, but I think you can relate. I remember canned peas being so…well, bland. They weren’t good at all.
But, then I discovered the world of spring peas. And, yes, there is a difference.
Spring peas are sweet, and when cooked properly, have a slight crunch. They pop when you bite into them. So now, instead of cringing at the mere mention of peas, I ‘ve developed a taste for spring peas and eat them often. However, I still don’t do canned peas.
Garlic Spring Peas with Leeks
3 cups water
1 pound fresh or frozen spring peas
1 tablespoon extra-virgin olive oil
1/2 cup chopped leeks (light green and white parts only)
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
On stovetop, heat water in medium saucepan to boiling. Place peas in boiling water, and cover. Bring to a second boil. Reduce heat, and simmer 6-8 minutes. While peas are cooking, heat olive oil in a small skillet over medium heat. Add leeks and garlic, and cook 3-5 minutes, stirring constantly. Drain peas, and stir in leeks, salt, and pepper.
Yield: 6 servings (serving size: about 1/2 cup)
- To use leeks, trim off root end and dark green portion, and discard. Cut leek down the middle and then slice into pieces of desired width. Place leek pieces in a colander or large bowl, and rinse under cold water. Use your hand to separate pieces to remove any traces of dirt. Let leeks drain, or place on a paper towel to dry.
- Use chopped onion instead of leeks.
- Add basil or oregano.
- You can also lightly steam the peas instead of boiling them.