This is a super easy side dish that goes great with a variety of entrees, especially wild-caught sablefish (or other white fish). The butter makes the peas creamy and the mint brightens everything up.
Best of all, it comes together in a snap and you can use either fresh or frozen organic peas. I keep mint growing almost year round, so it’s easy to snip off a few leaves for this recipe.
Buttery Minted Peas
by Amy Love, Real Food Whole Health
Serves 4 (quantity adjusts easily)
2-3 TBL organic butter from grass-fed cows
3 cups of organic peas (1- 16oz bag if using frozen)
Unrefined sea salt, to taste.
1-2 TBL chopped fresh mint
In a medium pan over med-high heat, melt butter. Add the fresh (or frozen) organic peas. Stir to coat all peas with butter and cook until hot throughout and softened just a bit. Season with unrefined sea salt, to taste. Remove from heat, stir in mint and serve.