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  • Serves: 1 Servings

English Snap Peas (Thompson)

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 16 oz Fresh snap peas
  • Water; as needed
  • 1 tb Butter
  • Coarse salt; to taste


Take English peas in the hull. Allow about a pound per person. Combine them
in a skillet or wok with about an inch of water. Add a little butter (about
a tablespoon per person) and bring everything to a rapid boil over high

Keep everything moving by shaking the pan and stirring and cook until the
pods are just softened, about 2 to 3 minutes. Sprinkle generously with
coarse salt and serve.

Pick up a pod by the stem, stick the whole thing in your mouth and pull it
between your teeth. Out pop the peas, and you get a bit of the green from
the outside of the pod as well.

It's kind of a British take on edamamethe Japanese soy bean treatand it
is incredibly delicious in a wonderfully atavistic way (Thompson says it
should be served only among family and close friends).

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