- 1pt English Peas
- 1T Butter or Olive oil
- 1 small sweet onion ( about 1c sliced)
- 1t Fresh Mint (few sprigs)
- 1t Fresh Ground Coriander
- 1 pinch Chili Flakes
- 2 oz water or chicken stock
- Cracked Pepper
- 1 Package Pick’d Carrot greens
- Pecorino Romano
Place sliced onion in cold heavy bottom pan with the butter and salt, turn on to medium heat, stir, cover and cook for 3-5 min until onions begin to sweat and become translucent.
Grind the fresh coriander in a mortar and pestle or coffee grinder. Add it to onions with chili flakes, continue cooking 1 min.
Add fresh peas and 2 oz liquid, cover and cook 2 min on med- high heat.
Uncover and add fresh mint, stir to combine, taste for seasoning
Serve peas in bowl with carrots atop to double up on your green Vegetables for the day! You can also toss the carrot with the peas before plating to give a “beans and greens” feel to the dish. Then serve it topped with fresh shaved Romano cheese and black pepper.