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Easy Veggie Side: Minted Peas

My daughter is a budding green thumb, she gets this from my mother and it skipped a generation. We are currently growing  mint and I love it because it is a relatively easy plant to keep alive.


OK, it’s more than relatively easy, I have discovered that it can go for days and days without being watered and still it grows. If you want to plant some of your own I suggest putting it in a pot or it might take over your yard.

Our mint produces way more than we can eat which inspired me to come up with more ways of incorporating it into every day meals. My kids love peas and adding mint seems like a perfect combination, in theory.

Our theory produced a fresh, delicious take on peas that the husband and I devoured straight away. Sylvie sort of picked around the mint… noting that she prefers them plain. Her little brother, Lincoln, was so full from eating frozen peas that he missed out entirely on trying this new dish.

Prep time: 5 minutes    Cook time: 10 minutes

16 oz bag of organic frozen peas
1/2 tablespoon olive oil
1/2 tablespoon butter
1 shallot diced small
6-8 fresh mint leaves washed and shredded into small pieces.
sea salt

1. Rinse the peas under warm water and set aside.
2. Heat live oil and butter in a saute pan over medium heat, add the shallot and cook until soft, 2-3 minutes.
3. Add the peas and cook for 5 minutes.
4. Sprinkle the mint over the peas and cook for 1 more minute.  Season with salt to taste and serve.

Makes: 4 servings

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