In reply to KATHY.
We do a delicious compromise: we eat them by pulling the pods lengthwise between our teeth; that way you get only the tender tasty bits of the pod, including the delicious char.
version ai :
It’s only a mild exaggeration to say that I start looking for signs of peas around mid-March, mostly by peering into the vegetable drawers of my CSA, then the shelves of my market, and then I mostly lose my mind. I love spring vegetables, yes, but
peas
. They’re the sweet, green, glorious reward of a long winter and I just can’t get enough.
Typically I just shuck them, blanch them, and serve them with butter or pesto or a salad and it’s a revelation every year. But earlier this spring, I saw a picture of peas blistered in their pods, served with lemon and salt, and knew I wanted to try it. It felt a little like the
shishito pepper recipe
that came before it (a favorite!), but with the distinct sweetness of peas.
The recipe is simple: you toss the pods with olive oil, salt, and pepper and blister them in a hot skillet or pan, or on a grill, until the pods are tender, collapsing, and deeply charred in spots. The peas inside will be steamy-sweet, almost like butter.
You just put them on a platter with lemon wedges and flaky salt and let people pull the pods apart, eating the peas inside. They make a fantastic appetizer. Do they
need
a recipe? I don’t know. But I also feel like these simple preparations are my favorite to share.
And I suspect if you try them, you’ll join me in my pea mania. It’s a good place to be.
Blistered Peas in the Pod with Lemon and Salt
Ingredients
- 1 pound peas in their pods
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt, plus more for serving
- Freshly ground black pepper
- 1 lemon, cut into wedges
Instructions
- Wash and dry pea pods. Trim any stems.
- In a medium bowl, toss peas with olive oil, 1/4 teaspoon salt, and a few grinds of black pepper.
- Heat a large heavy skillet (cast iron is perfect) or grill pan over medium-high heat. Once hot, add pea pods in a single layer (you may need to do this in two batches). Let them cook undisturbed for 2 to 3 minutes, then flip them, cooking another 2 to 3 minutes, until they’re tender, collapsing, and deeply charred in spots. The peas inside will be steamy.
- Transfer to a platter. Serve immediately with lemon wedges and flaky salt for guests to squeeze and sprinkle on the peas as they eat them.
Do Ahead:
This really tastes best warm, immediately after cooking.
