Peas: Minted English Peas


  • 2 cups fresh English peas
  • 4 Tbsp. butter, divided
  • Green leaf lettuce (not Iceberg)
  • Milk
  • 3-4 fresh mint leaves, minced
  • Juice of half a lemon
  • Salt and pepper to taste


Prepare the peas by shelling them from their pods. In a medium saucepan, add enough milk to cover the bottom of the pan, about 1/4-inch deep. Line the bottom of the pan with a layer of lettuce leaves. Add the peas and 1 tablespoon of butter. Cover the peas and butter with a second layer of lettuce leaves. Cook over low heat until the liquid begins to bubble. Continue cooking for another 5 to 10 minutes until peas are crisp tender. While the peas are cooking, melt the remaining butter in a separate saucepan. Squeeze in the lemon juice. Add the mint to the steamed peas, and salt and pepper to taste.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at

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