Give Peas A Chance

2 delicious twists for frugal, fabulous, frozen baby green peas.

You probably have a package of frozen peas you dive into when you need a quick vegetable (because the carrots in the crisper have grown hair.) Or you absent-mindedly throw a handful or two into chicken fried rice once a month. But your overlooked little frozen package of peas is capable of so much more than you think.

But first — not any frozen green peas will do.

In Canada, they are called petits pois. Where you live, they may be called baby peas or sweetlets.

What’s the difference between petis pois and the standard green pea?

Petis pois are baby peas picked before they have matured. They are sweeter and have a much better taste.

A normal bag of frozen green peas is filled with starchy, large peas — that tend to have a bitter flavor. The pea producer throws in a mish-mash of peas which is why they are cheaper. Don’t buy them. Stop the insanity.

Trust me on this. I’m a former farm kid.

When I was a child, my mom had a huge garden, and my sister and I shelled peas by the bucketful all summer long. Our thumbnails would be green and ragged by the end of the day. Some of the peas were so large they split the sides of their shell. They were hard, pale green bordering on white, starchy, and bitter. My mom, being frugal — kept them all, even when we protested.

When it was winter and the nasty peas appeared at the supper table, I’d roll them under the side of my plate. I know I wasn’t the only one.

Years ago when I discovered frozen bags of baby peas that were a little more expensive than the normal ones but 10x better in flavor? I was an instant convert. By far, they are the best peas to eat and never let you down.

Throw them in your grocery cart and you’ve just upped your frozen pea game.

The first rule of peas? Don’t overcook them. They aren’t supposed to look wrinkled and wizened when they come out of the microwave or pot. They should be slightly plump, and the color of fresh-cut grass.

Baby peas only need 1-2 minutes in the microwave with a little water to turn them into something delicious vs dreadful. Or you can add their frozen selves to your pot of boiling pasta during the last few minutes of cooking.

Cute, sweet, tender, deep green baby peas — you need to give them a chance. And these 2 delicious recipes make it easy for you.

Spinach Pea Soup With Dill and Lemon

6–8 Servings

Ingredients:

3 tbsp butter

2 onions — rough chopped

1 package of frozen spinach (thawed)

2 cups frozen baby peas

3 tbsp dry rice

4 cups chicken broth

1 cup half and half cream

Grated zest of 1/2 lemon

2 tsp dried dill (or fresh if you have it)

1/2 sour cream

1/4 tsp grated nutmeg

Salt and pepper to taste

Instructions:

1. Melt butter in a large pot and sautee onions until tender and translucent (don't let them get brown.) Add spinach and cook for 5 minutes.
2. Add rice and frozen peas and toss. Then add dill and chicken stock. Bring to a light boil, and stir in salt and pepper, nutmeg, and lemon zest.
3. Reduce heat to medium, cover pan, and simmer for 20 minutes or until rice is tender.
4. Puree in blender in batches (or use an immersion blender). Stir in the half and half cream just before serving. Serve each bowl with a dollop of sour cream on top of the soup.

Peas with Lettuce

6–8 Servings

Ingredients:

4 tbsp butter

1 medium onion, minced fine

1 small head of butter lettuce chopped finely (*It has to be tender lettuce. Romaine won’t work here.)

3 cups frozen baby peas

Instructions:

1. In a medium-sized frying pan, heat the butter until melted and golden and not brown.
2. Add the onions and saute until translucent.
3. Add the lettuce and saute until wilted.
4. Add the frozen peas and cover. Heat on low for 10 minutes until peas are tender. Don’t overcook the little devils. Think plump not pruney.
5. Add salt and pepper to taste and one last dollop of butter. Serve hot as a side dish.

Note: If you want to elevate this lovely dish even further — add a splash of white wine to the last 5 minutes of cooking. And I’ve thrown in a teaspoon of finely chopped fresh mint. People will think you’re a vegetable god.

Thanks for reading! I have loads of food essays (delicious recipes too) and thoughtful and quirky simpler living essays waiting for you. (Well over 100 of them!) And this story caught the attention of NBC News In New York!