One of the best way to prepare sugar peas when they are in season and abundant is to add as little as possible to retain their delicate flavor. First you have to shell the peas which requires a little manual labor. This is a great opportunity to gather everyone in the house to led a hand around the kitchen table. This recipe calls for both the pods and the peas but you must remove the thin skin from the pod very carefully, peeling it from one end to the other. Otherwise, it will be too tough to eat. It takes a little extra time but it is well worth the work. Plus you get to do it with loved ones.
INGREDIENTS (for 2 people):
4-5 cups of sugar peas (with pods)
3-4 shallots or 1-2 medium white or yellow onion
2 or more large garlic cloves
1 Tbl of sunflower or olive oil
1 Tbl raw sugar
1/2 tsp thyme
1 Bay leaf
Sea salt and pepper to taste
First you shell the peas, then you remove the thin skin from the pods.
Mince the shallots or onion and set aside.
Remove the skin from the garlic cloves but do not crush or mince.
Heat up a shallow pan with a little olive or sunflower oil.
Add the onions and stir for a few minutes on medium heat.
Pour the pods and peas, the whole cloves and mix with the onions.
Add the herbs (thyme, rosemary, bay leaf) the sugar, salt and pepper and stir over medium heat for a few minutes.
Add a little water to make sure everything cooks evenly, cover and lower the heat for 10 or 15 minutes. Remove from the stove, taste to make sure everything is tender and seasoned to your liking. You can also drizzle a little olive oil if you want.
You can serve it on its own with some wholesome bread or with a side of herbed quinoa or rice. Place the intact garlic clove on top. It will melt in your mouth!
Bon appétit everyone!