I love sweetness of fresh green peas. They seem to be too good to be pureed to become a soup. This is a quick green side dish. I saw the recipe accompanying pork chop and mushed potato on the New York Times long long time ago. For here, of course, the recipe is modified to be vegan. I also added mushrooms for more flavor, but they are optional. This is very good.
Ingredients (makes enough side dish for 4-5 people):
1 lb shelled green peas (fresh or frozen)
1/2 head romaine lettuce
1/4 cup packed thinly sliced fresh mint leaves
1/2 cup chopped yellow onion
1/2 cup thinly sliced mushrooms (any kind, optional)
1 Tbs earth balance
1/2-1 tsp sea salt
1/4 tsp ground black pepper
1 Tbsp fresh thyme or 1/4 tsp dried thyme
1 cup vegetable broth or water
- Thaw green peas if you are using frozen. This is not necessary, but helps to shorten the cooking time. Chop romaine lettuce in 1/2″ strip. Thinly slice mushrooms. Chop yellow onion. Thinly slice mint leaves.
- Heat a large skillet/frying pan medium hi. Melt earth balance.
- Sautée onion and mushroom for 5 minutes or until they become tender.
- Add green peas, mint, romaine, thyme, salt and pepper. Sautée until romaine welts for about 1 minute.
- Pour vegetable broth or water. Let it simmer for 2 minutes or until everything becomes soft.