Minted English Peas

Fresh steamed peas is one of my favorite spring dishes. This recipe is a combination of one my grandmother gave me and one Regina Charboneau shared with me when she was working at Monmouth Plantation in Natchez, Mississippi.



To begin, prepare the peas by shelling them from their pods or thawing them if you are using frozen peas. In a medium sized saucepan add enough milk to cover the bottom of the pan about 1/4 inch deep. Water can be used in place of the milk.

Line the bottom of the pan with a single layer of lettuce leaves. It is okay if the leaves overlap. Add the peas and 1 tablespoon of butter.

Cover the peas and butter with a second layer of lettuce leaves.

Cook over low heat until the liquid begins to bubble. Continue cooking for another 5 to 10 minutes until peas are "crisp tender."

While the peas are cooking melt 3 tablespoons of butter in a separate saucepan. Squeeze in the juice of half a lemon.

Add the mint, steamed peas and salt and pepper to taste.


Time to prepare: 30 minutes.

Serves 2-3.


  • There are no comments yet for this page.

Submit Your Comment

You must be logged in to leave a comment. Click here to log in.