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Un-Mushy Peas Recipe
Dec 22, 2010 @ 6:44 PM
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Jason Anello/Kun Kim
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.
INGREDIENTS
- Edamame, steamed and peeled
- Olive oil, preferably lemon verbena-infused, if you can find it
- Salt
- Fresh mint leaves, chopped fine
DIRECTIONS
Mix mint and peas in a large bowl. Drizzle with olive oil. Season with salt, to taste. Serve.
Recipe Details
Servings: 4
