English snap peas (thompson)

1 Servings

Ingredients

Quantity Ingredient
16 ounces Fresh snap peas
Water; as needed
1 tablespoon Butter
Coarse salt; to taste

Directions

Take English peas in the hull. Allow about a pound per person. Combine them in a skillet or wok with about an inch of water. Add a little butter (about a tablespoon per person) and bring everything to a rapid boil over high heat.

Keep everything moving by shaking the pan and stirring and cook until the pods are just softened, about 2 to 3 minutes. Sprinkle generously with coarse salt and serve.

Pick up a pod by the stem, stick the whole thing in your mouth and pull it between your teeth. Out pop the peas, and you get a bit of the green from the outside of the pod as well. It's kind of a British take on edamame--the Japanese soy bean treat--and it is incredibly delicious in a wonderfully atavistic way (Thompson says it should be served only among family and close friends).

*REF: IN THE KITCHEN, "Spring's Raw Simplicity," By RUSS PARSONS, Wed 5/13/1998< www.latimes.com/HOME/NEWS/FOOD/ > Sent by Hanneman/buster Notes: Sylvia says she learned how to cook snap peas from a Jane Grigson book.

Recipe by: The Kitchen Garden Cookbook, by Sylvia Thompson Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 14, 1998

Related recipes