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Minted Peas
8-12 sprigs of fresh mint
1 lb. fresh or frozen peas
1 Tbsp. margarine
Sea salt to taste
Remove the mint leaves from the sprigs and chop them. Reserve the stalks.
Bring to a boil 2" of water in a medium saucepan. Add the mint stalks and simmer for 5 minutes. Remove the mint stalks. Add the peas to the water. Cook frozen peas according to the instructions on the package. If you are using fresh peas, cook them until tender, about 8-10 minutes. Drain the peas. Stir in the mint leaves and margarine. Salt to taste.
“Salt is born of the purest of parents: the sun and the sea.”
Pythagoras (580 BC - 500 BC)
Rub butter or margarine on the rim of a pot in which you cook rice or macaroni and it won't boil over.
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