Un-Mushy Peas Recipe
Daily Value: 24%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||0µg||0%|
|Fatty acids, total monounsaturated||39g||0%|
|Fatty acids, total polyunsaturated||6g||0%|
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.
Recipe DetailsServings: 4
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