When I was a little girl and 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 remember canned peas being extremely BLAND. They weren't good at all. But, then I discovered the world of spring peas. And, yes, there is a difference.Garlic 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 eat them often. However, I still don't do canned peas.
1/2cupchopped leeks, light green and white parts only
2clovesgarlic, minced
1/2teaspoonsalt
1/8teaspoonpepper
Instructions
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)
Notes
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.