Kelly’s Veggie Picks: English Peas
When eaten fresh with the pod, English peas are a crunchy, sweet and healthy snack all by themselves. If you’re lucky and have access to a garden, snap them straight from the vine for the freshest and tastiest. This spring and summertime veggie also makes a great side dish when paired with carrots (try roasting them instead of boiling) or summer corn (see below). Fresh peas are ideal but if you have trouble finding them, frozen are a convenient and healthy option as well.
What is it?
Also known as the common garden pea, English peas peak in the late spring and late summer. They are available fresh, frozen or canned but the canned varieties risk being high in sodium. Choose the more nutritious fresh or frozen when possible.
What’s it good for?
Fiber, Protein, Vitamins A and C.
Sauteed English Peas and Fresh Corn:
-Fresh kernels cut from 2 ears of corn
-1-2 cups of fresh English peas
-1 tbsp olive oil
-salt and pepper to taste
Steam the fresh English peas for a few minutes or until just softened. Remove from the steamer basket and set aside. Heat olive oil in a medium sized sautee pan over med-high heat. Add the corn and toss/stir for 2-3 minutes or until softened. Add the peas and toss together, coating lightly in the olive oil from the pan. Season lightly with salt and pepper for a summery side dish.
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