This is my mom's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.

Italian Peas

olive oil

onion, chopped

garlic,

green peas

chicken stock

salt and black pepper

Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.


I loved everything about this recipe, except for the cooking of the frozen peas. I recommend putting your frozen peas into a bowl of cold water to thaw for about 20 minutes, drain well, then add to the onion/garlic saute mixture for just a couple minutes to heat through. This way, you'll avoid the wrinkly and mushy look of overcooked frozen peas, and the peas will stay a vibrant green color. The flavor of this dish is great and is a nice change from the same old blah peas. Thanks for sharing the recipe! :)

Let me preface this by saying I am not a big fan of cooked peas....raw & hidden in a salad w/lots of other yummy stuff (and dressing!), is good....cooked, bleh!  These peas, however, me likey!  These were excellent, as well as quick/easy to prepare, made w/ingredients readily on hand at our house, and an added bonus...good for me!!  I cooked according to recipe, except I didn't measure oil (dash), onion (1/2 of one...looked like enough and it was, thought the whole onion would not have been too much either), or garlic (lots and lots of pre-minced).  I also panicked a little and added some extra broth because it didn't "seem" like enough (it would have been...that's what the recipe is for, moron).  One caveat, my peas ended a little on the mushy side because of my own timing....I tried to let them sit (covered still) while the rest of the meal caught up....so I recommend serving immediately.  Thanks for a great veggie side, easy enough for weeknights, but respectable enough for guests, too.

I love this reciPEA. I like to cook my peas in the microwave so they can keep their pop. When I say Cook I mean defrost. I poured the chicken stock over my peas and defrosted them for a few minutes. After I sauteed the onion and garlic I poured it over the peas. I let it marinate for a few minutes before serving. My three year old loved it.

These peas were very tasty.  I didn't want to open a can of chicken broth to use only one tablespoon, so I used water and sprinkled in a few chicken boullion granuals.  I took the advise of other reviewers and topped the peas with freshly grated Parm.  Very good recipe, thank you.

Very tasty and elegant way to serve peas. I had only canned peas so used 2 cans. It would have been better with frozen as the recipe states. I used a regular yellow onion and 1/2 of it would have been plenty. A whole Vidalia or other nicely flavored onion would be best as the is the predominant taste of this dish. Instead of the chicken broth I used a whole bouillon cube dissolved in 1/3 cup water and used the whole thing. Extra salt was not needed. Very nice easy and versatile side dish! Thanks!

Wow I was surprised at how good this simple recipe turned out.  My family has never been a fan of peas so I was looking for a way to make them taste a little different...this recipe was it.  I did have frozen corn leftover from another recipe so I put it in the last 2 minutes to heat.  Hubby ate 2 helpings (so did I)!  Next time I'd like to try it with a little crumbled bacon.

Very good for what it is  - simple peas with onions and garlic.  The problem here is the cooking time - 10 minutes?  No; just long enough to heat through.

Sometimes I sprinkle parm cheese on top and sometimes I stir in a little heavy cream.

The best peas I've ever had. I followed the recommendation of using chicken bouillon dissolved in water in lieu of the broth. Very tasty!

This is a solid and simple recipe for making peas. They were good but not spectacular.

italian peas

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 6

Author : WORSHIPWARRIORMT

Ingredients

Instructions

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