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Categories: Vegetables, Vegetarian

Springtime Peas

Springtime Peas
Los Angeles Times

Fresh whole sugar snap peas and shelled English peas make for a great combination of textures and flavors. I found shelled peas in the produce section of my grocery store. If you have the time, you can shell your own ... Read more

Total time: 15 minutes | Serves 6
  • Nonstick cooking spray
  • 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • 1 pound sugar snap peas in the pod
  • 1/2 pound shelled English peas
  • 1/4 cup water
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt

Step 1Spray a large skillet with nonstick cooking spray. Add the butter and melt over medium-low heat. Stir in the shallots. Cook the shallots about 1 minute. Stir in the sugar snap peas, English peas and water. Bring to a simmer. Cook the peas until the pods are tender yet crisp, about 5 minutes.

Step 2Remove from the heat and stir in the dill, mint, lemon juice, sugar and salt.

Each serving:
63 calories; 210 mg sodium; 2 mg cholesterol; 1 gram fat; 0 saturated fat; 12 grams carbohydrates; 4 grams protein; 4.51 grams fiber.
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