..marcus rios |
| English Peas with Butter and Sorrel For 6 During the Spring I am always thinking of what I can cook around peas. Shelling peas can be looked at as a chore but once I have begun I find it to be a relaxing experience especially sitting around the table with a friend or two. 1 1/2 pounds English peas, shelled 2 tablespoons butter Few leafs of sorrel, rough chopped ¼ cup water or stock Salt and Pepper Melt butter in a medium sized sauté pan on medium heat. Add peas and sorrel. Cook for a minute and add water. Bring to a simmer and cook for a minute or two more. Season with salt and pepper and rush to the plate. For a deeper long cooked flavor later in the season cook peas for 20 to 30 minutes more adding more water or stock along the way. |
