Butter-Spiced Skillet Peas

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We decided Easter side dishes deserve more respect, and we start with peas. Give them a simple saute with butter and a trio of seeds — caraway, coriander and mustard — and suddenly they are a dish worth getting excited about. Alison Ladman, The Associated Press

Butter-Spiced Skillet Peas

Butter-Spiced Skillet Peas

The Associated Press Start to finish: 15 minutes Servings: 4

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon smoked paprika
  • 10 ounces sweet peas
  • Kosher salt and black pepper

Instructions

  1. In a medium skillet over medium heat, melt the butter. Add the caraway seeds, coriander, mustard and paprika. Cook, stirring frequently, until toasty smelling, about 2 to 3 minutes. Add the peas and saute for 3 to 4 minutes, or until just tender. Season with salt and black pepper.

Notes

Nutrition information per serving: 110 calories; 50 calories from fat (45 percent of total calories); 6 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 10 g carbohydrate; 4 g fiber; 0 g sugar; 4 g protein; 120 mg sodium.

http://food.lohudblogs.com/2014/03/28/butter-spiced-skillet-peas/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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