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English Peas with Fresh Mint

Welcome spring with this simple side dish of English peas and fresh mint. It’s the perfect accompaniment to everything from steamed fish and roast chicken to grilled lamb chops.


  • 3 Tbs. unsalted butter
  • 2 lb. (1 kg) English peas, shelled (about 2 cups)
  • Kosher salt, to taste
  • 2 tsp. chopped fresh mint


In a small saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the peas and season with salt, then add enough water to just cover the peas. Bring to a boil and cook, stirring occasionally, until the peas are tender, 3 to 4 minutes. Drain off the excess water. Stir in the remaining 1 Tbs. butter and sprinkle with the mint. Serve immediately. Serves 4.

Williams-Sonoma Kitchen