courtesy of EpicuriousIngredients
1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
- Sauté the spring onion in two tablespoons olive oil over medium-high heat.
- Add the shelled peas, a pinch of salt, and enough water to barely cover.
- Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes.
- Check for seasoning, and add more salt if needed.