Eggless Buttered Peas
Simple, vibrant, and deeply satisfying, this side dish proves that the best cooking is often the most unfussy. Frozen peas get a quick blanch until they're brilliantly green and just tender, then tossed in a pan with melted butter and softened shallot for a result that tastes far more elegant than the effort involved. A squeeze of fresh lemon juice brightens everything up, and a handful of torn mint leaves adds a cool, herby finish that makes the whole dish feel a little special. For anyone navigating egg-free cooking, this one is naturally in the clear — no swaps, no workarounds, just wholesome ingredients that happen to work perfectly together. It's the kind of side that pairs with almost anything, from a weeknight roast chicken to a simple grain bowl, and it comes together in minutes. The glossy, buttery coating on each pea is genuinely hard to resist straight from the pan.
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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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