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Simple Spring Peas

Recipe Info

Difficulty: Easy
Mess Level: Low
Yield: 2-4 Servings
Prep Time: 10 min
Cook Time: 1 min


  • 1 lb Fresh Spring Peas
  • 2 teaspoons Coarse Salt
  • 2 Tablespoons Olive Oil
  • Flake Salt to Finish
  • Water for Boiling


  1. Bring a large pot of water to a boil. Add the 2 teaspoons of coarse salt and dissolve.
  2. Add the spring peas when the water is at a rapid boil. Cook for 30-60 seconds, until the peas are bright green and slightly tender. If they begin to burst get them out quickly.
  3. Pat dry with a towel and serve immediately with a drizzle of olive oil and a sprinkle of flake salt. Eat with your hands by snapping the stem and peeling away the tough, curly ribbon.

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  1. Vegan: Yes! This dish is naturally vegan.
  2. Gluten Free: Yes! This dish is naturally gluten free.

Ramblings of a Line Cook

The bag of peas sat in the back of my fridge and stared at me. The last I’d worked with fresh peas had been at a restaurant with a rather uninspired chef at the helm where the garden-fresh peas weren’t exciting, they were just another obligatory vegetable to find somewhere to put. They went onto the haphazard crudite platter, that no one ever ordered a second time, and into the risotto to add some color to the beige, flavorless mass.

The peas were a drudgery, they were possibility not recognized, a thing that could be extraordinary forced into the mundane lineup along with everything else. I’d spend an hour or more in the morning with a pairing knife and a pile of peas, snapping and peeling the stems off to prep them for a fate of being pushed to the side of a plate.

Today, I walked to the fridge and picked up a pea. I bit into it and the exterior popped with a crisp sweetness that reminded me of a piece of candy and a cool drink of water all at once. I snapped the stem and split open the pod between my fingers, knocking loose a single pea from its silken thread. I caught the single pea before it could roll off the counter and gave it a taste as well - It was also sweet but carried more depth to it.

I boiled a pot of water and a nagging voice in my head condescendingly declared that I should snap the stems or fall into the category of cooks too lazy to properly prepare a vegetable. I ignored it, the rapid boil of the water brought me back to the present and I tossed some salt into the pot and plunged the peas in. They turned bright green almost immediately and less than a minute passed before they began to pop and I quickly plucked them out of the water and onto a dry towel.

While still warm, I put them into a bowl and drizzled them with oil and then sprinkled on some large flakes of salt. I snapped the stem, peeled it away in a ribbon that curled like I’d zipped it down the side of some scissors for a present. Oil covered my fingers and I bit into the pea and salty sweetness touched my tongue; It was perfect.

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