Blistered English Peas
- English peas
- Olive oil
- Fresh mint
- In a mixing bowl, toss 2 pounds of English peas, still in the pods, with 2 tablespoons olive oil and 1 teaspoon salt. Preheat a large cast-iron skillet over high heat and add the peas in a single layer. Flip them every few minutes until the pods are charred and the peas are crisp and tender, about 5 to 6 minutes. Transfer peas to a serving bowl and toss with 2 tablespoons minced fresh mint. Eat the peas right out of the pod like edamame.
- Recipe by Christopher Lee, culinary director at Barcelona Wine & Restaurant, multiple locations nationwide