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I have been Mr. Springtime flavors here at Sippity Sup lately. Which means my fridge has quite a lot of half used bunches of gorgeous green stuff screaming to be used up while it's still, well– gorgeous and green!
So I am going to sauté the best of the best of my left overs into a really flavorful side dish. Now I warn you it's going to be very, very, (very) green. So if you stumbled over here hoping for something that would knock your socks off (maybe some sweet confection, or double chocolate snow cones with cherry LifeSaver sprinkles), you are going to be grandly disappointed. This isn't one of those BIG BANG "money" posts that people love to drool over. It's not a juicy burger, a rich and creamy pasta. It's not exotic, or particularly enviable. It's not even tied up with a curliqued ribbon.
In other words this is real cooking, the way I eat most evenings of the week. The kind of cooking where you lay 6 ingredients out on the kitchen counter and then connect with that inner artist and follow your instincts. It's healthy, flavorful, local and seasonal. It's also easy to prepare, and it makes the simple grilled chicken breast I paired it with seem special. Did I mention it's green, very green?
Three Pea Sauté with Green Garlic serves 4 CLICK here for a printable recipe
- 2 c fresh english peas, shelled
- 2 c sugar snap peas
- 1 T unsalted butter
- 1 T olive oil
- 2 green garlic stalks, sliced crosswise in 1/4" rounds, white and light green parts only
- salt and white pepper totaste
- 2 c fresh pea tendrils, roughly chopped
- 1 T mint leaves, chopped
- 2 T italian parsley leaves, chopped
Prepare an ice bath in a bowl large enough to hold the blanched English peas. Bring a pan of lightly salted water to a boil, add the English peas and cook about two minutes. Drain the pan and quickly immerse the blanched peas in the ice bath. Set aside.
Prep the sugar snap peas by slightly trimming the woody ends, then slice them crosswise (pod and all) into 1/4-inch sections. Heat 1 T butter and 1 T olive in a medium sized sauce pan, set over medium-high heat. Add the sliced green garlic and cook until softened somewhat, about 2 minutes. Add the Sugar snap peas and let them cook undisturbed, until the begin to color. Stir the pan and let them cook another few minutes. They should be slightly caramelized. Add the peas to the pan and cook about 5 minutes, stirring often. Season with a bit of salt and pepper to taste.
Remove the pan from the heat and stir in the pea tendrils, stir to combine. They should wilt some from the heat. Taste for seasoning once more. Sprinkle with mint and parsley, mix well. Serve warm as a spring side dish.
SERIOUS FUN FOOD
Greg Henry
SippitySup
Comments
wow simply superb
i like vegetables couz i am vegetarian its looking so cool and fresh to me..even i think that he will be also like that whom add these images and post
thanks buddy
Great recipe.
Great recipe. I'm trying it this weekend. Thank you.
Green with envy!
What a creative way to use up your leftover ingredients. I didn't think you were going to be posting, I thought you were away at Camp.
I need to try sugar snap peas again. I've tried making them twice this year and they were a bit underdone each time.
uh, yes please
i adore simple weeknight experiments like this. they always end up being my favorite eats. and this is totally my thing. lots of green! looks amazing. p.s. loving your blog!
interesting
Interesting combination and it looks delicious! Thanks for recipe! You can easily be a chef and a photographer!
This is such a creative way
This is such a creative way to make a traditional dish-puts the peas and mint I make with frozen, organic peas to shame. Your everyday cooking sounds perfectly great to me...
English Peas
These are a few of my favorite things. I have this idea for a pea sandwich, probably also a post that won't get the drools, but these are the posts I most enjoy.
This is a perfect spring side
This is a perfect spring side dish!
I think this is just perfect
I think this is just perfect in between all the fancier stuff. This really is a perfect springtime meal. Beautiful flavors, methinks.
That is totally spring in a
That is totally spring in a bowl! I've got a month or so until we can enjoy that here in Minneapolis so instead I'll just drool over yours.
Sure is one heck of healthy
Sure is one heck of healthy salad you have here! I've never seen English peas but from your picture, they look so pretty. As for the pea tendrils, I normally stir fried them with garlic and chicken broth. This is certainly a very interesting salad!
So, can I come over for lunch
So, can I come over for lunch this Sunday?? Love the spring and green!
almost 3D...
greg these photos are almost 3D-like. just stunning.
So I have to ask.... How did
So I have to ask.... How did you get that depth of field with a point and shoot? It's gorgeous and would love to know the trick!
This recipe is how I cook on a daily basis, I save my show pieces for the blog :)
I know
It's the closest I have ever come to the ubiquitous food blogger DSLR narrow depth of field standard shot. I usually don't like those shots, but sometimes they are appropriate.
I did it this time with plenty of light to minimize the noise that come from shooting with the lens at its longest focal point. Then I turned on the macro feature and got pretty close. But since I can't control where the focus is I just shot it with lots of negative space, which I cropped out later, centering the pea that was in focus where I chose to in the frame after wards. GREG
dammit
this is too good looking to be in pictures - I need this one "live" gonna get me some peas and do what I want to them!
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