Un-Mushy Peas Recipe
Exclusive from The Daily Meal
In the summer, when fresh peas are at their prime, I’ll use sweet shelled peas for this recipe. But for a green, good-luck New Year’s dish, I’ll swap those sweet peas for edamame. The dish benefits not only in terms of flavor and freshness, but also substance.
- Edamame, steamed and peeled
- Olive oil, preferably lemon verbena-infused, if you can find it
- Fresh mint leaves, chopped fine
Mix mint and peas in a large bowl. Drizzle with olive oil. Season with salt, to taste. Serve.