Citric Acid Free Buttered Peas
Simple sides are often the hardest to get right, and this one absolutely nails it. Sweet frozen peas get a quick blanch until they're vivid and just tender, then tossed in a pan with melted butter and softened shallot until every little sphere is glossy and coated. A small squeeze of fresh lemon juice brightens the whole dish without leaning on any processed citric acid additives — the kind that sneak into packaged sauces and seasoning blends and make label-reading feel like a part-time job. Keeping the acid source whole and fresh means you stay in full control of what's actually going into the pan. A scatter of torn mint at the end is optional but genuinely lovely, adding a cool herbal note that makes the dish feel a little more special. This is the kind of effortless side that pairs with almost anything and comes together before the rest of dinner is even plated.
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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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