English Peas with Fresh Mint ♥

English Peas with Fresh Mint, another super-simple vegetable recipe ♥ A Veggie Venture
graphic button small size size 10 Such a simple side! Just a bag of frozen peas with a little butter and lots of fresh mint! Frozen peas are a shortcut for those of us who don't have access to just-picked peas from the garden. Seasonal. Naturally Gluten Free. graphic button small size size 10

The English have a reputation they don't appreciate: "bad food". But British blogger Sam Breach from Becks & Posh (now inactive) set out to disprove that idea and asked for help. I've had plenty of good food in England, in pubs along the wonderful Inland Waterways, in restaurants and hotels in London, in country hotels further north, but especially in the home of my grandfather's cousin, our family's much loved Lyla, and her now-deceased husband Vic, who were married for a few days short of 62 years and were still giggling with stories about their wedding night the last time I saw them and we had lunch at a small restaurant near the train station a corner from the church where they were married. So there's no need to convince ME.

But I've taken the occasion of Sam's Fish & Quips to try an easy and spring-ish side dish, just peas with a bit of onion and fresh mint. Very good! Thanks, Sam, for reason to experiment with an English traditional vegetable! It's a keeper!

What are English peas? Well, they're the common garden pea, what we find in bags in the freezer section, what we likely call "green peas" or just plain ol' "peas". Unless you grow your own, the best peas you'll find are likely in the freezer section of the supermarket. This is because peas deteriorate VERY quickly after picking. In my long-ago "farm" days, the objective was to pick and shell the peas, timed to put them on the table within 30 minutes. No farmers market can match that.

UPDATE Trader Joe's sells small packets of fresh English peas. Do know, they're likely a seasonal item. Do know, they're not recommended. Do know, they're very very starchy.


Hands-on time: 10 minutes
Time to table: 20 minutes
Serves 4

1 tablespoon butter
1/4 of a white onion, diced small
16 ounces (454g) frozen peas
Couple tablespoons of water
Salt to taste
Fresh mint leaves, chopped
Additional butter (I used just 1 more tablespoon)

In a large skillet that can be covered, melt the butter on MEDIUM till shimmery. Add the onion as it's prepped, stirring to coat with fat. Let cook, stirring occasionally, until the onion is nearly cooked but not browning. Add the peas, water and salt to taste, stir the water well to break up clumps of frozen peas. Cover and let cook until peas are done, stirring occasionally, about 10 minutes. Once the peas are nearly cooked, uncover and let the liquid cook off (or drain, if you like). Add the fresh mint and stir through. Taste and adjust seasoning, do this before adding more butter, you just might now want more! Serve immediately.

Just the cooked onion adds a lot to otherwise "plain peas". And because I cook the onion and the peas in the same skillet, clean-up is easy too.
Salt is important: don't skimp unless you must.
More butter would be wonderful ... of course. Inspiring recipes used as much as 8 tablespoons. YIKES.
No fresh mint? Try lemon zest or fresh dill or fresh basil.

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peas fresh mint


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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Alanna, this looks fabulous. I love using from-the-freezer peas in homemade samosas, salads, and even quiches.

  2. Yum! Saw the first English peas at our Farmers Market this week. They're so good I keep eating them straight from the pod!

  3. peas featured in our english dinner menu yesterday - twice over - once in a pea soup with mint oil and also as a mushy pea and both were good so I can tell you, Alanna - I am with you on the pea mint combination, so simple - so wonderful!

    thanks for helping me prove English food is not a joke!



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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna