Sauteed Peas with Shallot and Mint

By marck

From Cooks Illustrated.

Ingredients

• 2 tsp olive oil
• 1 small shallot, minced (about 1-1/2 Tbsp)
• 1 medium garlic clove, minced or pressed through garlic press (about 1 tsp)
• 1 lb frozen baby peas (3 cups) (see note)
• 1/4 C low-sodium chicken broth
• 1/4 tsp sugar
• 1/4 C minced fresh mint leaves
• 1 Tbsp unsalted butter
• 2 tsp juice from 1 lemon
• Table salt and ground black pepper

Details

Servings 4

Preparation

Step 1

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add shallot and cook, stirring frequently, until softened, about 2 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

2. Stir in peas, broth, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add mint and butter and toss until incorporated. Remove pan from heat; stir in lemon juice. Season with salt and pepper; serve immediately.