You are here

Blistered English Peas

Blistered English Peas


  • English peas
  • Olive oil
  • Salt
  • Fresh mint


  1. 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


Add a comment