Serves4 to 6
- Active Time:35 min
- Start to Finish:45 min
ADAPTED FROM THE TASTE OF COUNTRY COOKING BY EDNA LEWIS
January 2008
"Green peas were considered a great delicacy," says Edna Lewis in The Taste of Country Cooking. "If our peas ripened first, they were shared with the neighbors and vice versa." Since garden-fresh peas have become practically impossible to find, we rely on frozen peas for this classic combination. Serve it, as Miss Lewis would, with skillet-cooked chicken and biscuits on an evening in late spring.
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3
cups
fresh peas (shelled from 3 to 6 pounds peas in pods) or thawed frozen peas (1 pound)
-
2
tablespoons
sugar
-
1/2
cup
heavy cream
-
2
tablespoons
unsalted butter
-
1
tablespoon
finely chopped chervil, chives, or mint
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Bring a large heavy saucepan of salted water (4 teaspoons salt for 2 quarts water) to a rolling boil, then slowly add peas so water maintains a boil. Stir in sugar and cook peas, uncovered, until tender, 5 to 12 minutes, depending on size of peas.
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Drain peas in a colander.
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Boil cream in saucepan until reduced by half, 2 to 3 minutes. Add butter, peas, 1/4 teaspoon pepper, and salt to taste and cook over medium heat, stirring, until butter is melted and peas are warmed through. Stir in chervil.
