PEAS. Stop. What is your first thought? IIIIIIIII know what it is. Your first thought is of smushy canned peas. The ones your mother made you eat when you were a kid. Likely your mental image of them is a grayish color not found in nature. If you have this memory, and don’t deny it you know you do, you probably also have a memory of the texture and maybe a memory of gag reflex! Oh crap, in my time blogging, I’ve forgotten to tell you that I’m a psychic!
Now I’d like you to release this image from your mind. I know it’s hard but I’ll start a support group for you…ATBP, “Adults Traumatized by Peas”. Now I’d like you to try and imagine a delicious vegetable called a pea!
Not too long ago, I picked up some shelling sweet peas. These are the same as the peas in the can except fresh and in pods, and not disgusting. So I cooked them on instinct of how it might work and served them to a VERY skeptical husband who is also a card carrying member of the ATBP.
Here’s the breakdown:
2 or 3 lbs shelling peas
*this is really variable and completely up to you, if you want more by all means go for it!!
*use as much as you like, but don’t skimp too much, its really good
*don’t’ shoot me…a) I’m Southern b) Its not that much
|This really doesn't do them justice!|
Ready for this….this is so easy! Shell the peas. Put some water in a sauce pot and bring to a boil. While it’s coming to a boil, chop up your chives. Throw the peas in the water. Let them cook for about 4-5 minutes. This is the key to making them different from the canned kind!!!! Keep them crisp! Strain them and throw them in a bowl with the chives and an itty bitty bit of butter. Toss all the ingredients and add s&p to taste but be careful with these, don’t over do it. You want the star to be the peas!
Done and done! And I guarantee you’ll love them! I have a converted and completely rehabilitated husband!