Chestnut Free Buttered Peas
Simple side dishes can be the hardest to get right, but this one nails it — sweet peas tossed in melted butter with softened shallot, a squeeze of lemon, and optional fresh mint for a bright, herby finish. The technique is straightforward: boil, drain, then let the peas soak up all that buttery goodness right in the pan until they turn glossy and irresistible. It's the kind of dish that makes you wonder why you ever reached for anything more complicated. For anyone navigating a tree nut allergy or sensitivity, this recipe is naturally worry-free — every ingredient on the list is clean and uncomplicated, with no hidden surprises lurking in a spice blend or sauce. The lemon juice lifts the richness of the butter just enough to keep things feeling fresh rather than heavy. Torn mint leaves take it somewhere almost elegant if you have them on hand, but the dish holds its own without them. Pair it with roasted chicken, grilled fish, or honestly just eat it straight from the pan — no judgment here.
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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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