Breastfeeding Friendly Buttered Peas
Simple, nourishing, and genuinely delicious, this buttered peas dish is the kind of side that earns a permanent spot in your weekly rotation. Peas are a great source of plant-based protein and folate, both of which matter a lot when your body is working hard to produce milk. The method here is quick and gentle — a brief boil to lock in that vivid green color, then a toss in butter with softened shallot for a savory, slightly sweet finish. A squeeze of fresh lemon juice brightens everything up and keeps the flavors from feeling heavy. Torn mint leaves are optional but worth it if you have them on hand — they add a cool, fresh note that makes the dish feel a little special. With just a handful of clean, whole ingredients and one pan, this comes together fast enough for a weeknight when energy is the last thing you have to spare.
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Learn more →Ingredients
4 servings
- 3 cups frozen peas
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- ¼ tsp kosher salt, plus more to taste
- ⅛ tsp black pepper
- 1 tsp fresh lemon juice
- 2 tbsp fresh mint leaves, roughly torn (optional)
Instructions
- 1
Bring a medium saucepan of salted water to a boil over high heat. Add the frozen peas and cook for 2 minutes, until bright green and just tender.
- 2
Drain the peas through a colander and return the empty saucepan to the stove over medium-low heat.
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