Walnut Free Buttered Peas
Simple side dishes are often where the magic happens, and this one delivers big flavor with almost no effort. Bright, tender peas get tossed in melted butter with softened shallot, a squeeze of fresh lemon juice, and an optional handful of torn mint — the result is a glossy, vibrant dish that tastes far more elegant than the ingredient list suggests. Tree nut allergies can make even the most innocent-looking restaurant sides a gamble, since walnuts and other nuts have a way of sneaking into everything from grain salads to vegetable dishes as a finishing crunch. Here, every ingredient is straightforward and easy to verify, so you can serve this with total confidence. The lemon juice brightens the whole pan and keeps the peas from tasting flat, while the shallot adds a gentle savory depth that butter alone can't quite achieve. It pairs beautifully with roasted chicken, grilled fish, or really anything that needs a fresh, green counterpoint on the plate.
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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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