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Simple Fourth of July Peas Cooking Recipes

Fourth of July Peas

Down East, in New England, it used to be a matter of pride to have enough fresh green peas from the garden ready to serve on the Fourth of July, along with poached fresh salmon. Peas go very well with fish, and with almost everything else as well.

Makes 6 to 8 servings

  • 3 pounds young peas in the pod, shelled

  • 1 bunch (6 to 8) green onions (scallions), white and as much dark green as is crisp, thinly sliced

  • 1 tablespoon butter

  • 4 large lettuce leaves, halved or shredded

  • Salt and freshly ground black pepper to taste

  • 1/4 cup heavy cream

  • 1 tablespoon chopped fresh mint, or more to taste

  1. In a large saucepan, combine the peas, green onions, butter, and lettuce. Add enough water to just begin to show through the top layer of peas.

  2. Season well with salt and pepper. Cover and simmer over low heat until tender but not mushy, 10 to 12 minutes. Uncover.

  3. Stir in the cream, increase the heat to medium, and boil until the liquid reduces to a few tablespoons, about 2 minutes.

  4. Serve this Simple Fourth of July Peas Cooking Recipes very hot garnished with the mint.

    Note: Old-fashioned cooks used to toss several well-washed empty pea pods into the saucepan with the peas. They were removed before serving the dish. I have tried this and find it does emphasize the pea flavor slightly, and they are very pretty in the pot.

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