Capsaicin Free Buttered Peas
Simple, bright, and genuinely satisfying, this buttered peas dish proves that the best side dishes don't need a long ingredient list to deliver big flavor. Sweet frozen peas are blanched until vivid green and just tender, then tossed in a pan with melted butter and softened shallot for a result that feels far more elegant than the effort involved. A squeeze of fresh lemon juice lifts everything at the last moment, adding a clean brightness that keeps the dish from feeling heavy. For anyone navigating a sensitivity to capsaicin, this recipe is a natural fit — there's no chili, no paprika, no cayenne, and no hidden spice blends to second-guess. The seasoning stays gentle and straightforward, relying on good butter, a little salt, and the natural sweetness of the peas themselves. A scatter of torn fresh mint at the end is optional but genuinely lovely, adding an herby note that pairs beautifully with the lemon. It's the kind of side that goes with almost everything and comes together in minutes flat.
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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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