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Peas with Escarole and Mint

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Servings

6 Servings

Ingredients

  • Extra virgin olive oil
  • 2 shallots minced
  • 2 cloves garlic minced
  • ½ pound Sugar Snap peas
  • 1 medium head of escarole separated into leaves and rough chopped
  • 1 pound shelled English peas from 2 ½ pounds unshelled peas blanched and shocked*
  • ¼ cup chopped fresh mint
  • Kosher salt and freshly cracked pepper
  • Suggested garnishes: extra virgin olive oil fresh mint, sea salt

Instructions

  • Heat a large sauté pan, with 3 tablespoons of extra virgin olive oil, over medium heat.
  • Add the shallots, garlic and sugar snap peas. Cook, stirring occasionally, until the shallots have softened and are very fragrant (about 3 minutes). Add the escarole and continue cooking until the escarole has softened (about 3-5 minutes). Add the English peas and continue cooking until the peas are hot (about 3 minutes). Add the mint and season with salt and pepper.
  • Notes:
  • How To Blanch and Shock Vegetables