: 
Spiel
Truth be told, you don’t have to wait for spring to make these. Even Maria, my Tuscan cooking mentor superhero, regularly uses frozen peas. It’s ok, no one needs to know!
I love these as a side dish or on top of my Spaghetti Squash Primavera.
MORE RECIPIES OF THIS TYPE: cali-style, dairy free, food blog, gluten-free, Ingredient, kosher friendly, kosher-friendly, recipes, salads & sides, vegetables, vegetables, Vegetarian
Meal
- 3 Tablespoons extra-virgin olive oil
- 1 small red onion, finely chopped
- 1 pound fresh or frozen shelled peas
- 1 teaspoon kosher salt
- 20 to 30 grinds fresh pepper
- Chopped fresh mint, optional
Directions:
- Place a heavy-bottomed pan over medium heat and let it get hot for a couple of minutes.
- Add the olive oil and the onion. Let sauté. The longer you cook, the sweeter the onion will become. Try 10 to 15 minutes, or until you see some golden or brown caramelization.
- Add the peas and stir. After a couple of minutes, add the salt and pepper, and stir. Let the peas cook until they are tender and have taken on the caramelization of the onion, about 10 minutes. If the pan seems dry and the peas are not getting tender, add a touch of water or chicken broth to complete the cooking.
- Top with chopped mint, if using.
