{"id":2497,"date":"2026-03-14T02:24:16","date_gmt":"2026-03-14T02:24:16","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2497"},"modified":"2026-03-14T02:24:16","modified_gmt":"2026-03-14T02:24:16","slug":"by-colleen","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2497","title":{"rendered":"By: Colleen"},"content":{"rendered":"

I belong to a CSA at a farm that has a “pick your own” aspect for things that are too much work for the farmers to pick with plants that are hard to damage or incredibly short season or both. Peas and green beans are two of the (many) things that fall into that category. It reminds me how much work farming is, that I am much to lazy to do it, and makes me careful to use everything that is in my farm share.
\nThere is nothing like the first peas or beans or cherry tomatoes fresh off of the plants each year and still warm. This will be a perfect thing to do with the peas this year.<\/p>\n

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\n My favorite kind of dinner is the simplest kind of dinner, and right now, as we\u2019re approaching the solstice, that means cooking as little as possible. And it also means as few dishes as possible, preferably ones that are easily rinsed clean. I recently came across a
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\n recipe for blistered snap peas
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\n and while it\u2019s definitely summer on my side of things, it\u2019s not *that* hot quite yet so I tried it with regular English peas in their pods (a first!) and blistered them in a screaming hot skillet with some olive oil.\n <\/p>\n

\n It turns out, cooking the peas in their pods until the pods soften and blister, then shaking them out of their pods with a little lemon and salt is an incredibly low-effort, incredibly high-reward maneuver. It feels like magic. Each pea is perfectly, gently cooked (they have a tendency to get too soft too quickly when cooked without their pods, a mistake I\u2019ve made for years now) and the flavor of the pod seems to infuse them with an even more pea-like, fresh, green essence. The salt and lemon finish is just perfect. We\u2019ve been having them as a side with
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\n this shrimp
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\n or
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\n chicken
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\n or
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\n this chickpea situation
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\n or just
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\n with buttered toast
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\n for dinner, just the peas and toast because the peas feel that complete.\n <\/p>\n

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\n Do ahead
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\n : Peas can be cooked ahead and kept in a sealed container in the fridge for up to 3 days. Reheat gently in a dry skillet or microwave until warm.
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\n It takes about 10 minutes to cook a batch of peas, and less than that to shuck them directly into a serving bowl. This is what you\u2019re looking for in terms of doneness:\n <\/p>\n

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\n This
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\n is the right amount of blistering for the pea pods. They\u2019re still green but have a lot of browned spots.
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\n And then you\u2019re just going to squeeze them gently and the peas inside will just fall out:\n <\/p>\n

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\n Yes, the pods are hot. Use
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\n tongs
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\n , or wait a minute.
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\n One caveat: this really only works with English peas (the ones with the round, slightly tough pods) because you\u2019re discarding the pods. Snap peas (the ones with flatter, crisp pods that you eat whole) are usually too small to make this work well, plus you\u2019re meant to eat the pods anyway. I suppose you could do it if you preferred them this way but I\u2019d still err on the side of using the biggest, plumpest sugar snap peas you can find for this purpose.\n <\/p>\n

\n And with that, I\u2019ll be back on Friday with a (cold!) dessert to get us through the rest of the week. Hope your week is off to a wonderful start.\n <\/p>\n

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\n Blistered Peas in the Pod with Lemon and Salt
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\n \"Blistered\n <\/div>\n<\/p><\/div>\n
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\n Yield\n <\/div>\n
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\n 4
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\n servings
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\n Prep time\n <\/div>\n
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\n 10
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\n minutes
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\n Cook time\n <\/div>\n
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\n 10
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\n minutes
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\n Ingredients
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\n 1
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\n pound
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\n English peas in the pod
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\n 1
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\n tablespoon
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\n olive oil
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\n 1\/2
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\n lemon
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\n , cut into wedges\n <\/div>\n
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\n 1\/4
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\n teaspoon
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\n flaky sea salt
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\n , or more to taste\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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\n Instructions
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\n Heat a large (10- to 12-inch) heavy-bottomed skillet over high heat for 3 to 5 minutes, until screaming hot. Add peas and olive oil and toss to coat. Cook, undisturbed, for 2 to 3 minutes until peas on one side are beginning to blister and char lightly. Toss, and repeat until most of the pods are blistered in places and bright green. This will take 5 to 7 minutes total.\n <\/div>\n<\/p><\/div>\n
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\n Transfer peas to a bowl. When cool enough to handle, shuck peas from their pods by gently squeezing the pods over a serving bowl. Discard pods. Squeeze lemon juice over peas and shower with salt. Toss to combine and serve warm or at room temperature.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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\n Notes
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\n Do ahead
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\n : Peas can be cooked ahead and kept in a sealed container in the fridge for up to 3 days. Reheat gently in a dry skillet or microwave until warm.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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\n \n \n <\/path>\n <\/svg>
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\n (4)
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\n Share this:
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