Sautéed Peas with Anchovies and Scallions

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Sautéed Peas with Anchovies and Scallions

Built for ease, this recipe uses kitchen staples like frozen peas, canned anchovies and garlic to make a quick side dish in minutes. Build flavor by melting anchovies and garlic into olive oil, then add frozen peas directly into the pan and simply stir until seasoned and warmed. (The peas do not have to be thawed prior to cooking, and they’ll thaw quickly in the pan.) If fresh peas are in season, please use them and cook them until they’re bright green. You can also substitute the peas with hearty greens like kale, Swiss chard or collard greens; just strip them off their stalks and tear them into bite-size pieces before adding them to the pan. This green side pairs well with roasted chicken, or toss it with cooked pasta, a few tablespoons of olive oil and a flurry of grated Pecorino to turn it into a meal.

Rating

Ingredients

  • 1/4cup olive oil
  • 4anchovy fillets packed in oil
  • 2large garlic cloves, crushed into large chunks
  • 1(10-ounce) bag frozen peas
  • Kosher salt and freshly ground pepper
  • 2scallions, thinly sliced
Set base servings to enable scaling:

Directions

Heat olive oil in a large skillet over medium-high. Add anchovies and garlic and cook, stirring frequently, until anchovies have melted and garlic is lightly golden, 1 to 2 minutes.

Add peas and cook, stirring frequently, until the peas are heated through, 2 to 3 minutes. Season with salt and pepper. Top with scallions before serving.

Nutrition

Info
Trans Fat: 0 gramsFat: 14 gramsCalories: 189Saturated Fat: 2 gramsUnsaturated Fat: 12 gramsSodium: 228 milligramsSugar: 4 gramsFiber: 3 gramsCarbohydrate: 11 gramsProtein: 5 grams

Source: https://cooking.nytimes.com/recipes/1024259-sauteed-peas-with-anchovies-and-scallions