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 saute 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 simply grilled chicken breast I paired it with seem special. Did I mention it’s green, very green?
- 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 to taste
- 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 saucepan, 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