"Fresh peas have a very short window for sweetness. When left on the vine a too long, all of their sugar converts into starch. It’s basically the opposite of what happens to fruits left on the counter to ripen. If you don’t grow your own peas, but would like to make this recipe with peas from the market, be sure to ask the farmer if you can try before you buy. If they don’t taste good raw, skip ’em.
A few beers on the back deck with a big bowl of grilled peas = the ultimate summer snack."- Nicole Gaffney from Coley Cooks
- 2 Pounds fresh peas in the pod, cleaned and dried
- 1 Tablespoon Olive Oil
- salt and pepper to taste
- flaky sea salt for finishing
- Toss the peas with the olive oil, salt and pepper until coated. Preheat a grill until very hot, and use a perforated pan or tray to prevent the peas from falling through the grates.
- Spread the peas out so they each touch the grill, give them a toss, and close the grill and let cook for about 2 minutes. Open the grill, toss again, and continue cooking until they are nice and charred on the outside.
- Remove from the grill, place in a serving bowl, and sprinkle with flaky sea salt to finish. Serve immediately.
- To eat, remove the peas from the pod with your teeth, as if you're eating edamame from a Japanese restaurant.